Low acyl (LA) gellan gum has unique features in creating food and beverages with novel texture, crystal clear transparency and excellent thermal stability. Gel-based food applications such as vegan gummy candies, drinkable jellies, bubble tea pearls and energy gels are gaining popularity thanks to the unique textures and mouthfeels imparted by gellan gum. But drawbacks such as poor solubility due to its calcium sensitivity and the requirement of adding chelating agents make LA gellan gum a relatively difficult ingredient to work with.
Designed to address the manufacturing challenges faced when using regular LA gellan gum, GELLANEER™ ELA is a major technological upgrade in the category.
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