A polysaccharide gel created by a species of bacteria called Sphingomonas elodea. It is used to either create soft, viscous, elastic gels or hard, brittle gels.
Functions
Emulsion Stabilizing,
Emulsion Stabilizing
Emulsion stabilizing – increases the stability of a formula.
Emulsion Stabilizing,
Emulsion Stabilizing
Emulsion stabilizing – increases the stability of a formula.
Film-Forming,
Film-Forming
Film-forming – creates a film to increase wear time.
Film-Forming,
Film-Forming
Film-forming – creates a film to increase wear time.
Viscosity Controlling
Viscosity Controlling
Viscosity controlling – changes the thickness of a product.
Viscosity Controlling
Viscosity Controlling
Viscosity controlling – changes the thickness of a product.
Origin
Biotech
Biotech
The biotech origin of the ingredient implies that it was made in a lab using cultured microorganisms (bacteria or fungi) and a substrate (e.g. through the fermentation process), and then extracted and/or purified.
Biotech
Biotech
The biotech origin of the ingredient implies that it was made in a lab using cultured microorganisms (bacteria or fungi) and a substrate (e.g. through the fermentation process), and then extracted and/or purified.
Gellan gum is a polysaccharide gel created by a species of bacteria called Sphingomonas elodea. It is used as a gelling agent, thickener, and emulsion stabilizing ingredient.
Gellan gum is obtained from the bacterial culture by extraction and purification. There are two different types of gellan gum: the high-acyl form, which is used to create soft, viscous, elastic gels similar to xanthan gum, and the low-acyl form, which produces hard, brittle gels similar to agar.
Gellan gum molecules consist of glucose and rhamnose. The gellan gum powder is easily suspended in cold distilled water and requires the addition of sodium chloride to actually thicken into a gel.
Science
1
Sworn, G. (2009). Gellan gum. Handbook of Hydrocolloids, 204–227.
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