Application:
Because of the superior gel properties of gellan gum, the use of agar and carrageenan has gradually replaced. Gellan gum is widely used in food, such as pudding, jelly, sugar, beverage, dairy products, jam products, bread filling, surface smoothing agent, candy, sugar coating, seasoning, etc. It is also used in non food industry, such as microbial culture medium, slow drug release, toothpaste, etc. 1. Gellan gum can increase the hardness, elasticity and viscosity of strong noodle products of chemical book. It has the characteristics of improving taste, inhibiting hot water swelling, reducing cross section and reducing soup turbidity. Adding gellan gum to the dough of biscuit making can also improve the level of biscuit and make biscuit have good porosity; 2. Gellan gum as a stabilizer can improve the shape retention of ice cream; 3. It is used in cake and cheese cake, with the functions of moisturizing and keeping fresh
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