GELLANEER HD

GELLANEER HD is a high acyl type gellan gum produced by fermentation. It is commonly used as a gelling or suspension agent in the food industry. GELLANEER HD swells in deionized water to a starch-like consistency and forms gels without requiring presence of gelling ions. The gel usually sets between 70-80°C and is considered thermal reversible. This allows for high fill temperatures and excellent suspension before filling applications. GELLANEER HD hydration is not very calcium sensitive, making it suitable for use in applications requiring neutral pH. It provides low viscosity and highly pseudoplastic properties, enabling quality release and suspension at low dosages from 0.02% to 0.15%. GELLANEER HD can be combined with other hydrocolloids to deliver different textures and mouthfeel for various food applications.