It was identified as an especially useful gelling agent in culturing thermophilic microorganisms. Gellan gum is also used as gelling agent in plant cell culture on Petri dishes , as it provides a very clear gel, facilitating light microscopical analyses of the cells and tissues. Although advertised as being inert , experiments with the moss Physcomitrella patens have shown that choice of the gelling agent - agar or Gelrite - does influence phytohormone sensitivity of the plant cell culture. 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 thickener , emulsifier , and stabilizer.
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Axe content is medically reviewed or fact checked to ensure factually accurate information. With strict editorial sourcing guidelines, we only link to academic research institutions, reputable media sites and, when research is available, medically peer-reviewed studies. Note that the numbers in parentheses 1, 2, etc. The information in our articles is NOT intended to replace a one-on-one relationship with a qualified health care professional and is not intended as medical advice. Our team includes licensed nutritionists and dietitians, certified health education specialists, as well as certified strength and conditioning specialists, personal trainers and corrective exercise specialists.
Our team aims to be not only thorough with its research, but also objective and unbiased. Axe on Facebook Dr. Axe on Twitter 0 Dr. Axe on Instagram Dr. Axe on Google Plus Dr. Axe on Youtube Dr. According to KP Celco, today the leading global producer of gellan gum, some of its primary functions and uses include: 1 Helping form gel-like consistency within substances Helping prevent settling or separating within food and industrial products Texturizing, stabilizing or binding food ingredients together in a uniform way Helping with elasticity, structuring and suspension Preventing ingredients from changing form due to temperature changes Providing a gel base in cellular experiments performed in petri dishes As an alternative to gelatin in vegan food products In cosmetics and beauty products to provide a smooth feeling In gastronomy cooking especially desserts to keep ingredients from melting And various others uses, including film-forming What Is Gellan Gum?
Uses 1. Gellan gum is capable of producing a wide variety of interesting fluid textures, including thicker liquids like nut-based milks , marinades or toppings for protein fishes, or vegetable purees thanks to its ability to increase viscosity. This is where stabilizers like organic gellan gum, locust bean gum or guar gum can come in handy. Helps Prevent Desserts from Melting and Is Very Heat-Stable One interesting use of gellan gum in food preparation is in gastronomy, especially to create specialty desserts.
Chefs sometimes add gellan gum to ice cream and sorbet recipes to help with churning, plus it helps prevent melting of cold desserts when a flame or alcohol is used to provide browning or crusting such as to make creme brulee, flaming sorbet or bananas foster. As a bulking agent, it was found that consuming gellan gum caused increased transit time in about half of the volunteers but decreased transmit time in the other half.
As a polysaccharide, gellan gum is a long chain of carbohydrate-based molecules. Chemically, this makes it similar to other food products that are used to bind ingredients together, including flour or starch. Replacing the additive called agar is one of the most common uses for gellan gum, since it has similar effects with roughly half the amount used. Today, two primary types of gellan gum are manufactured for different uses, depending on the end-goal.
These are called high- and low-acyl content gellan gums, which are commonly used together in various ratios to help form different textures. Low-acyl gellan gum products help create textures that are firmer and more brittle, while high-acyl gellan gum forms softer and more elastic textures that have a higher viscosity.
Gellan gum is used with liquids to dissolve it. The liquid can either be cold or hot. Look for either high-acyl gellan or low-acyl gellan. Here is a bit about how they differ: High-acyl is opaque, while low-acyl is clear.
Low-acyl tends to react to lower temperatures. High-acyl gellan will tolerate up to 50 percent alcohol. You only need a very small amount of gellan gum to work. Keep it mind it works quickly and will gel recipes very fast, so less is more! Same goes for homemade fruit sherbet in a blender, homemade ice cream, fruit toppings for desserts, vegan banana cream pie , or homemade almond milk or coconut milk. Gellan Gum Interesting Facts Gellan gum was first discovered by food researchers in the s when it was found to be growing naturally on lily pads.
It was introduced to the food market as a substitute gelling agent for other stabilizers, especially agar agar or gelatin. Gellan gum became approved for food use in the United States in by the U. Food and Drug Administration. Risks and Side Effects So far, studies done on gellan gum consumption have not found toxic effects. One reason that food additives, including emulsifiers, may be potentially dangerous is because they can alter healthy levels of intestinal bacteria in some people.
Also, remember that gums are not the only way to bind ingredients when cooking or baking — you can also use natural products instead of using gums, including eggs or egg whites, pureed bananas or other fruit, mashed sweet potato, flax or chia seeds they form a gel when soaked in water , or plain gelatin. It has not been found to be toxic even when consumed in large amounts, however using a very small amount only in moderation is still recommended. Josh Axe is on a mission to provide you and your family with the highest quality nutrition tips and healthy recipes in the world Free eBook to boost.
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