GELLAN GUM Meaning and
Definition
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Gellan gum is a naturally occurring polysaccharide derived from fermentation of the microorganism Sphingomonas elodea. It is commonly used as a food additive, specifically as a thickening, stabilizing, and gelling agent. Gellan gum is also used in a variety of other industries, including pharmaceuticals and personal care products.
When used in food products, gellan gum acts as a versatile ingredient with unique properties. It can form a gel at low concentrations, allowing for the creation of firm or elastic gels. It is heat stable, maintaining its thickening and gelling properties even at high temperatures. Gellan gum can also provide excellent suspension of particles, preventing ingredients from settling and maintaining a consistent texture throughout a food product.
In addition to its textural and stabilizing properties, gellan gum is highly resistant to enzymes and acids found in the digestive system. As a result, it is often used in products that require long shelf life or are intended for consumption by individuals with dietary restrictions.
The safety of gellan gum has been extensively evaluated, and it has been approved for use by regulatory bodies such as the United States Food and Drug Administration (FDA) and the European Food Safety Authority (EFSA). It is generally considered safe for consumption by the general population, although individuals with specific allergies or sensitivities should exercise caution.
Etymology of GELLAN GUM
The word "gellan gum" is derived from the name of the bacterium used to produce it, known as Sphingomonas elodea. "Gellan" refers to the bacterium's genus, Sphingomonas, and "gum" is a common term used for polysaccharides extracted from plants or microorganisms, which have a gum-like texture. Therefore, "gellan gum" literally means the gum extracted from the bacterium Sphingomonas elodea.
