Gellan gum and its innovative varieties for the food industry
The product has a wide range of applications, particularly in:
- Dairy products: milk protein drinks, creamy yoghurt drinks
- Confectionery
- Plant-based products: plant-based protein drinks, barista drinks
Innovative grade Gellaneer® HS
Gellaneer® HS is a specialty grade of Gellan Gum. This innovation is particularly suitable for high solids applications not traditionally addressed with Gellan Gum. Gellaneer® HS provides excellent texturization and stability in products such as puddings, confectionery, spreads and foods for those with dysphagia (difficulty swallowing). It is characterized by its ability to create a creamy texture.
Innovative variant Gellaneer® ND-JY
Gellaneer® ND-JY is another innovative variant of Gellan Gum. This product serves as an exceptional locust bean gum (LBG) replacement, offering a complete alternative while improving the sensory experience, stability and texture of plant-based dairy alternatives. Gellaneer® ND-JY is particularly effective in the suspension of insoluble particles such as fruit pulp, minerals and vegetable proteins.
All Gellaneer® products have the great advantage of not imparting a heavy mouthfeel.
For more information, please contact:
Distributed in:
Austria, Germany and Switzerland.
News Update from the Nordmann Food & Health Lab
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