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Home > Ingredients > A to Z > Gellan Gum F Low Acyl

Gellan Gum F Low Acyl

Starts With G Usage Emulsifiers Usage Gelling Agents Usage Stabilizers Usage Thickeners

Item #: 501209S

Gellan Gum F Low Acyl is a type of food additive that is commonly used in culinary applications as a thickener, stabilizer, and gelling agent. It is a modified form of gellan gum, and has a lower degree of acylation, which means it forms softer and more elastic gels than regular gellan gum. Here are some common culinary uses of gellan gum low acyl:
Dairy products: Gellan gum low acyl is commonly used in dairy products such as yogurt, cream cheese, and ice cream to improve texture, prevent syneresis (separation of liquid), and stabilize the product.
Plant-based milk alternatives: Gellan gum low acyl is often used in plant-based milk alternatives such as almond milk, soy milk, and oat milk to improve texture and prevent separation.
Jellies and desserts: Gellan gum low acyl is used to create jellies and desserts such as fruit gels, panna cotta, and custards. It provides a softer, more elastic texture than regular gellan gum.
Sauces and dressings: Gellan gum low acyl is used in sauces and dressings to improve texture and prevent separation. It is often used in low-fat or reduced-calorie dressings to provide a creamy texture without the added fat.
Beverages: Gellan gum low acyl is used in beverages such as sports drinks and fruit juices to improve texture and prevent settling. It can also be used to create suspension of particles or emulsification of fats in certain beverages.
Bulk sizes available on request.

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