Gellan gum is one of the most development prospective microbial polysaccharide and it is a Microbial metabolic gum used in food industry after Xanthan Gum. It's the first as well as the only Polysaccharide glial gelatinizer produced by biological fermentation Its advantages include: low dosage, high transparency, good flavour release, resistance to acid and enzyme and so on. The common form of Gellan gum is brittle gel and it's very sensitive to shear force and easy to melt in the mouth. Gellan gum was called polysaccharide PS**0 which was discovered in ***8, and rapidly got the approval by USFDA in ***2 for the usage in food and drinks. Then it was formally listed in Food safety code (E***8) by European community in ***4. In ***6, it was approved as food thickener and stabilizer (GB******6) in China, so it can be appropriately used in all kinds of food for their normal production.

Hightransparency

Adjustability of Gel elasticity and rigidity

Superior flavor release

Good compatibility

Superior heat endurance; acid resistance

Gellan gum as a kind of multi-functional additives could be widely used in process of food (e.g. Gelatin products, fruit base products, starch base product, drinks and so on), drugs (soft and hard capsules), cosmetics (e.g. Personal care products), chemicals (e.g. Air fresher) , textiles, petrol and so forth. Gellan gum may improve the quality and lower the cost of products.