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Gelrich – Gellan Gum

Gellan Gum

Gelrich (Gellan gum - E418) is a bacterial exopolysaccharide, prepared commercially by aerobic submerged fermentation from Sphingomonas elodea (previously called Pseudomonas elodea), in a manner similar to xanthan. Discovered in 1978, 1988 Approved in Japan, 1992 USA full approved


Compared with other colloids, Gelrich has many peculiar advantages:
  • Low dosage

  • Excellent thermal and acid stability

  • Good taste-releasing ability

  • High transparency

  • Adjustable gel elasticity and rigidity

  • Good combinability

Gelrich as Tissue culture medium

Gellan gum used in tissue culture is low acryl form, giving a firm, clear gel ideal for tissue culture. The recommended concentration is 2-3 grams per liter of medium.

Gelrich as Thickener

Gellan gum is applied in ice cream as the stabilizer, using a very little amount of It can improve its shape retention, the effect will be better if the Gellan gum is used together with other stabilizers.

Gelrich as Stabilizer

Liquid, nutritionally complete formulas are disclosed with improved physical stability.

Gelrich as Gelling agent

Gellan Gum is widely applied in the jelly processing as the gelling agent, compared with sodium alginate, agar, gelatin and carrageen an