KELCOGEL® Gellan Gum is a multifunctional gelling agent and food stabiliser, providing exceptional suspension and texture in food and beverage formulations.
KELCOGEL® Gellan Gum is produced by fermentation of Sphingomonas elodea, bacteria originally found on lily pond plants. The unique ingredient is a multifunctional gelling agent that offers excellent suspension and stability with a low impact on viscosity. It can be used alone or in combination with others to produce a wide variety of interesting textures and pourable gels.
KELCOGEL® Gellan Gum provides the opportunity for the development of formulations with demanding functional requirements.
KELCOGEL® Gellan Gum can be used to improve the texture and stability of coffee drinks and creamers over shelf life. It can also help prevent separation in coffee creamers and creamer alternatives.
KELCOGEL® Gellan Gum forms a fluid gel to stabilise neutral pH beverages and prevent separation of nutrients and flavours with minimal impact on viscosity.
KELCOGEL® Gellan Gum forms flexible fluid gels, sprayable textures and thick gels with excellent pick-up in formulations with a light feel. It may also allow for the replacement of synthetics. Ask us about COSMOS® Certified grades.
As a business, we rarely stand still. We invest a huge amount of time and energy in researching, assessing and analyzing trends and insights across both industries we work in. Developing a deep understanding of our customers is a big part of our product development approach.
Read more Explore the trends and insights hubInnovative opportunities await with KELCOGEL® Gellan Gum to help solve your stabilisation and texture challenges. Tip: Varying the ratio of high acyl and low acyl gellan gum can produce an array of textures.