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
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.
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.
Liquid, nutritionally complete formulas are disclosed with improved physical stability.
Gellan Gum is widely applied in the jelly processing as the gelling agent, compared with sodium alginate, agar, gelatin and carrageen an
