Gellan gum is an ingredient recognized for its gelling, stabilizing and film-forming properties. It stands out for its stability, particularly to heat.

It forms firm gels while preserving ingredient flavours

Thanks to its ability to maintain a gel in suspension in a preparation, it is particularly suitable for applications where texture and presentation are essential.

Its fine powder form promotes rapid, homogeneous hydration, making it easy to incorporate. What’s more, gellan gum can be used in combination with other hydrocolloids, and is highly compatible with proteins, extending its field of application in many food matrices.