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501:, the Dutch science and food nutrition conglomerate, users of food grade gellan gum now procure from 2 high quality suppliers. Chinese suppliers have also been increasingly aggressive in gellan gum production. However, the lack of consistent quality production, adherence to stringent food grade requirements and lack of a strong technical and application support means that such gellan gum is primarily destined for use in personal care or household care applications.
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In the United States, Kelco was responsible for obtaining food approval for gellan gum worldwide. In other markets that are fond of innovative food ingredients, such as Japan, food approval has been obtained by local food and beverage manufacturers. Kelco, now the CP Kelco family of companies owned
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at significantly lower concentrations in solid culture media for the growth of various microorganisms. Its initial commercial product with the trademark as
Gelrite gellan gum, was subsequently identified as a suitable agar substitute as gelling agent in various clinical bacteriological media.
356:, gellan gum was first approved for food use in Japan (1988). Gellan gum has subsequently been approved for food, non-food, cosmetic and pharmaceutical uses by many other countries such as US, Canada, China, Korea and the European Union etc. It is widely used as a
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Gellan gum, when properly hydrated, can be used in ice cream and sorbet recipes that behave as a fluid gel after churning. The benefit of using gellan gum is that the ice cream or sorbet can be set in a dish of flaming alcohol without actually melting.
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Kang K.S., Veeder G.T., Mirrasoul P.J., Kaneko T., Cottrell I.W. (1982) Agar-like polysaccharide produced by a
Pseudomonas species: Production and basic properties. Applied & Environmental Microbiology, 43,
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microorganisms. One needs only approximately half the concentration of gellan gum as agar to reach an equivalent gel strength, though the exact texture and quality depends on the concentration of the divalent
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Shungu D, Valiant M, Tutlane V, Weinberg E, Weissberger B, Koupal L, Gadebusch H, Stapley E.: GELRITE as an Agar
Substitute in Bacteriological Media, Appl Environ Microbiol. 1983 Oct;46(4):840-5.
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Chi Chung Lin, L. E. Casida, Jr. (1984): GELRITE as a gelling agent in media for the growth of thermophilic microorganisms. Applied and
Environmental Microbiology, 47, 427–429
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groups attached to the polymer. The low acyl gellan gum products form firm, non-elastic, brittle gels, whereas the high acyl gellan gum forms soft and elastic gels.
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based on the taxonomic classification at the time of its discovery). The gellan-producing bacterium was discovered and isolated by the former Kelco
Division of
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are generally considered to be the earliest chefs to incorporate gellan into high-end restaurant cooking, but other chefs have since adopted the innovation.
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Pure gellan gum is one of the most expensive hydrocolloids. Its cost in use, however, is competitive with other much lower-priced hydrocolloids.
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291:, in microbiological culture. It is able to withstand 120 °C heat. It was identified as an especially useful gelling agent in culturing
542:"Glucose metabolism in Sphingomonas elodea': pathway engineering via construction of a glucose-6-phosphate dehydrogenase insertion mutant"
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historically, produced the majority of food grade gellan gum. However, since the entry into the segment of
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Gellan gum products are generally put into two categories, low acyl and high acyl depending on number of
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Narendra B. Vartak, Chi Chung Lin, Joseph M. Cleary, Matthew J. Fagan, Milton H. Saier, Jr. (1995).
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and other scientifically-informed schools of cooking, to make flavorful gels; British chef
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The repeating unit of the polymer is a tetrasaccharide, which consists of two residues of
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to keep plant protein suspended in the milk. Gellan has also become popular in
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694:"CP Kelco Introduces KELCOGEL HS-B Gellan Gum. - Free Online Library"
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Except where otherwise noted, data are given for materials in their
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soft drink. It is used as the gelling agent, as an alternative to
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Gellan gum is initially used as a gelling agent, alternative to
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Gellan was discovered and developed as a commercial biogum
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Journal of
Petroleum Exploration and Production Technology
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in 1978 from the lily plant tissue from a natural pond in
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present. Gellan gum is also used as gelling agent in
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372:E418. It was an integral part of the now defunct
696:. Thefreelibrary.com. 2005-02-22. Archived from
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675:(1995): Gelrite and agar differently influence
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336:have shown that choice of the gelling agent—
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344:sensitivity of the plant cell culture.
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488:product by Kelco, then a division of
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454:adding citations to reliable sources
679:-sensitivity of a moss. Journal of
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719:"Fluid Gels: A Culinary History"
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671:Birgit Hadeler, Sirkka Scholz,
441:needs additional citations for
323:. Although advertised as being
188:(at 25 °C , 100 kPa).
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807:Microbiological gelling agent
283:Microbiological gelling agent
758:"Industrial polysaccharides"
252:and one of each residues of
16:Gelling and thickening agent
559:10.1099/13500872-141-9-2339
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765:Pure and Applied Chemistry
390:milk containing gellan gum
340:or Gelrite—does influence
213:produced by the bacterium
641:10.1007/s13202-015-0212-8
225:Merck & Company, Inc.
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817:Edible thickening agents
614:Gao, Chang Hong (2016).
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756:Dea, Ian C M (1989).
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333:Physcomitrella patens
450:improve this article
404:molecular gastronomy
632:2016JPEPT...6..743G
520:Sphingomonas elodea
313:light microscopical
216:Sphingomonas elodea
206:is a water-soluble
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827:E-number additives
410:and American chef
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240:Chemical structure
221:Pseudomonas elodea
192:Infobox references
41:Gum gellan; E418;
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822:Sphingomonas
812:Natural gums
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486:hydrocolloid
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448:Please help
443:verification
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348:Food science
342:phytohormone
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309:Petri dishes
305:cell culture
293:thermophilic
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229:Pennsylvania
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50:Identifiers
39:Other names
85:100.068.267
20:Gellan gum
796:Categories
704:2012-05-23
673:Ralf Reski
595:1086-1091.
527:References
462:March 2013
422:Production
366:stabilizer
362:emulsifier
219:(formerly
204:Gellan gum
139:7593U09I4D
67:71010-52-1
57:CAS Number
785:195819313
728:2 January
723:ChefSteps
677:cytokinin
650:101046679
514:Welan gum
499:Royal DSM
368:. It has
358:thickener
106:275-117-5
98:EC Number
508:See also
370:E number
258:rhamnose
116:E number
628:Bibcode
568:7496544
378:gelatin
321:tissues
298:cations
277:acetate
250:glucose
208:anionic
783:
648:
566:
374:Orbitz
364:, and
34:Names
781:S2CID
761:(PDF)
646:S2CID
352:As a
325:inert
317:cells
302:plant
121:E418
730:2017
582:link
564:PMID
388:Flax
338:agar
329:moss
319:and
289:agar
260:and
233:agar
130:UNII
773:doi
636:doi
554:doi
550:141
493:by
452:by
307:on
156:EPA
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271:n
264:-
262:D
256:-
254:L
248:-
246:D
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154:(
43:n
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