What is Gellan Gum CAS 71010-52-1?

Gellan Gum, also known as gellan and E418, is a high-molecular-weight anionic polysaccharide produced by fermentation of Sphingomonas elodea. Its backbone repeating unit contains D-glucose, L-rhamnose, and D-glucuronic acid in a 2:1:1 ratio, and the glucuronic acid is neutralized as a mixed potassium, sodium, calcium, and magnesium salt.

What is the difference between high-acyl and low-acyl Gellan Gum?

Native or high-acyl gellan gum retains acetyl and glyceryl groups and produces soft, elastic, non-brittle gels. Low-acyl, or deacylated, gellan gum has those acyl groups removed and produces firm, brittle, generally clearer gels, making the two forms suitable for different texture requirements.

How does Gellan Gum form a gel?

Gellan Gum disperses in cold water and hydrates when heated. On cooling it forms double-helix junction zones, and gelation is promoted by cations such as calcium, magnesium, sodium, or potassium; calcium ions in particular can produce a tough, worm-like gel.

Why is Gellan Gum useful in ready-to-drink beverages?

At low dosage it forms a weak gel or fluid-gel network that keeps insoluble particles, pulp, minerals, or other inclusions uniformly suspended while maintaining low viscosity and good flavor release. This gives beverages a longer shelf life without the heavy body of a conventional thickener.

Gellan Gum CAS 71010-52-1

Gellan Gum, also known as gellan or E418, CAS 71010-52-1, is a high-molecular-weight anionic polysaccharide produced by fermentation, supplied as an off-white to light yellow powder and positioned as a gelling, thickening, stabilizing and suspending hydrocolloid. Confirm the required acyl type, then request a quotation with COA/TDS/SDS for bulk supply.

CAS: 71010-52-1
Synonyms: Gellan; Deacylated gellan gum (low-acyl); High-acyl gellan gum
Grade: Food grade / industrial grade
Package: Standard export packaging

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Product Description

Gellan Gum CAS 71010-52-1 is a high-molecular-weight anionic polysaccharide produced by fermentation of Sphingomonas elodea.

Synonyms: Gellan; Deacylated gellan gum (low-acyl); High-acyl gellan gum.

CAS: 71010-52-1.

It is supplied as an off-white to light yellow, free-flowing powder.

It is available in high-acyl and low-acyl functional types depending on texture requirements.

High-acyl gellan gum produces soft, elastic, non-brittle gels, while low-acyl gellan gum produces firm, brittle, generally clearer gels.

It is positioned as a high-performance hydrocolloid for gel formation and suspension stabilization at low use levels.

It is used as a gelling, thickening, stabilizing and suspending agent in beverages, dairy and plant-based drinks, desserts, jellies, confectionery, bakery fillings, sauces and dressings.

It is used in certain industrial systems requiring rheology control and suspension stability.

It disperses in cold water, hydrates on heating, and forms double-helix junction zones on cooling; gelation is promoted by cations such as calcium, magnesium, sodium or potassium.

It remains stable over a wide pH range and under heat processing.

Confirm the required acyl type, grade, appearance, and related specifications for the chosen grade.

Check compatibility with the target food, beverage or formulation and confirm usage levels comply with local regulations.

Store in tightly sealed, moisture-resistant packaging in a cool, dry, well-ventilated area, away from direct sunlight and excessive humidity.

Keep containers closed to prevent moisture uptake and maintain flowability during handling and storage.

Confirm packaging suitable for the powder form and order quantity, and follow the current SDS.

Confirm grade, packaging, and specification as required.

The page is an RFQ entry point and does not state stock, price, MOQ, or fixed lead time.

For an RFQ, state the intended application, required acyl type and grade, quantity, packaging, destination, and document needs.

FAQ - Technical & Supply Chain

Q:
What is Gellan Gum CAS 71010-52-1?

A: Gellan Gum, also known as gellan and E418, is a high-molecular-weight anionic polysaccharide produced by fermentation of Sphingomonas elodea. Its backbone repeating unit contains D-glucose, L-rhamnose, and D-glucuronic acid in a 2:1:1 ratio, and the glucuronic acid is neutralized as a mixed potassium, sodium, calcium, and magnesium salt.
Q:
What is the difference between high-acyl and low-acyl Gellan Gum?

A: Native or high-acyl gellan gum retains acetyl and glyceryl groups and produces soft, elastic, non-brittle gels. Low-acyl, or deacylated, gellan gum has those acyl groups removed and produces firm, brittle, generally clearer gels, making the two forms suitable for different texture requirements.
Q:
How does Gellan Gum form a gel?

A: Gellan Gum disperses in cold water and hydrates when heated. On cooling it forms double-helix junction zones, and gelation is promoted by cations such as calcium, magnesium, sodium, or potassium; calcium ions in particular can produce a tough, worm-like gel.
Q:
What are the main food applications of Gellan Gum E418?

A: Gellan Gum is used as a gelling, thickening, stabilizing, and suspending agent in beverages, dairy and plant-based drinks, desserts, jellies, confectionery, bakery fillings, sauces, and dressings. It is effective at low use levels and remains stable over a wide pH range and under heat processing.
Q:
Why is Gellan Gum useful in ready-to-drink beverages?

A: At low dosage it forms a weak gel or fluid-gel network that keeps insoluble particles, pulp, minerals, or other inclusions uniformly suspended while maintaining low viscosity and good flavor release. This gives beverages a longer shelf life without the heavy body of a conventional thickener.

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