14 April 2025

Gellan gum and its innovative varieties for the food industry

Gellan gum from Nordmann's partner dsm-firmenich is a versatile hydrocolloid produced by fermenting sugar with the bacterium Sphingomonas elodea. It lends customized functionalities to products in the food processing industry – from gelling and texturizing to particle suspension and syneresis control. Gellan gum is particularly suitable for suspending insoluble particles. It also offers consistent and reliable stability.

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.