Gellan gum (E418) is a fermentation-derived hydrocolloid that is highly effective at very low dosages. Low-acyl gellan forms firm, brittle and clear gels, while high-acyl gellan creates soft, elastic textures. Its outstanding strength is suspension: even at minimal concentrations, gellan keeps particles such as cocoa, calcium, fruit pulp or protein evenly dispersed in plant-based drinks, juices and dairy beverages, without noticeably increasing viscosity. It is also used in desserts, fillings, confectionery and vegan gel systems. Roeper supplies gellan gum with technical support for dosage and combination with other hydrocolloids. Visit us at stand 30C32 to discuss your application.
