| CHARACTERISTIC | EFFICIENCY |
| Very Low dosage, form gel at 0.05-0.25% concentration | Gellan gum is a very effective gelling agent |
| Excellent thermal stability and acid stability | 1. Little effect to gel strength after heat sterilization 2. Its powder form allows longer term of use and long-term stability even under acid condition |
| Sodium or potassium irons can form thermal reversible gel, while Magnesium or calcium irons form thermal un-reversible gels | Can be made into thermal reversible and thermal un-reversible gels |
| Retains excellent flavor releasing ability | Improve product quality |
| Good combination with other hydrocolloids | Adjustable gel elasticity and rigidity |
| Good compatibility with other ingredients | Can be widely used in many formulations |
| Can form gel between pH 3.5~7.0 | Can form high quality gels and have good gel strength in acid to neutral food formulations. |
| Anti-aging function | Prevent aging and viscosity raising of starch |
| Not easy lead to enzymolysis | Enabling flexibility in the manufacturing process, very suitable for Microbiological media and plant media. |
