Questions to Answer

Gellan is an extra cellular polysaccharide (exopolysaccharide) produced by the bacterium

(micro-organism) Sphingomonas paucimobilis

1. Source 
- It is commercially manufactured by a fermentation process.

a. This is carried out by the inoculation of a fermentation medium with the microbe

b. Medium contains a carbon source, such as glucose, phosphate and nitrogen

sources and appropriate source elements.

2. Structure 
3. Functional properties (properties of the gum) 
4. Provide a list of the major applications of this product

Source

 Gellan is an extra cellular polysaccharide (exopolysaccharide) produced by the bacterium

(micro-organism) Sphingomonas paucimobilis

 It is commercially manufactured by a fermentation process.

o This is carried out by the inoculation of a fermentation medium with the microbe

o Medium contains a carbon source, such as glucose, phosphate and nitrogen

sources and appropriate source elements.

o The fermentation process follows a strict aeration, agitation, temperature and pH

protocol.

o Once fermented the viscus broth is pasteurized to kill any viable microbe or cell.

o Polysaccharide can then be recovered by:

 Direct recovery by alcohol precipitation which yields the substituted or

high acyl (HA) form.

  Alkali treatment followed by alcohol precipitation which leads to the

formation of the unsubstituted low acyl (LA) from

 Currently sold commercially in three basic forms:

o high acyl, unclarified (KELCOGEL LT100)

KELCOGEL® LT100 Gellan Gum is a high acyl gellan gum product with an

opaque, elastic, non-brittle texture. Its ability to impart structure, modify texture

and low flavor impact makes it a natural fit for applications like spoonable

dressings, fruit fillings, confections and cultured dairy applications.

KELCOGEL® Gellan Gum is also highly effective at suspending a wide variety

of insoluble ingredients. Note, for neutral pH dairy applications, please see

KELCOGEL® HM.

o low acyl, unclarified (KELCOGEL LT)

o low acyl, clarified

 KELCOGEL

Our exclusive KELCOGEL® Gellan Gum is a market leader and for a

good reason. It is used as a gelling agent that forms gels in contact with
mono-, di- and multi-valent ions. KELCOGEL® Gellan Gum can be used
to prepare structured liquids and gels.

Individually, or in combination, two forms of KELCOGEL® can be used

to provide flexibility in developing a wide range of gel functional
performance properties. KELCOGEL® Gellan Gum provides the
opportunity for development of unique compositions and formulations
with demanding functional requirements. KELCOGEL® Gellan Gum is
known for:

1. Excellent suspension

2. Low impact on viscosity

3. Stabilization
  KELCOGEL F).

KELCOGEL® F Gellan Gum is a clarified, low acyl gellan gum product.

Its ability to impart texture and gelation, thermal stability and fluid gel
formation makes it suitable for applications such as confectionery and
desserts, including icings and fillings, as well as beverages.

1. High gel strength

2. Sparkling clarity
3. Fine mesh for easier hydration
4. Non-GMO Project verified version available

 It is currently being manufactured under patent in two different forms: Kelcogel and

Gelrite. The former is used as a thickener and gelling agent, and the latter is used as a

solidifying agent, replacing agar in media for microbial growth

 Available in two forms:

o High acyl (HA)

o Low acyl (LA)

 Gellan gums form gels at low concentration when hot solutions are cooled in the presence

of gel promoting cations.

 It is available in a substituted or unsubstituted form. Gel properties depend on the degree

of substitution with the substituted form, producing soft, elastic gels whilst the

unsubstituted form produces hard, brittle gels.