Gellan gum is a polysaccharide produced by the bacteria Sphingomonas elodea. This bacteria lives on the lotus leaf. Naturally, it produces a polysaccharide, and gellan gum is obtained.

Gellan gum is classified under two headings according to its acid content. The low-acid type forms non-elastic, brittle, hard gels. The working pH range is wide.

Those with high acidity form soft and elastic gels. Effective at low dosages. The most important feature of gellan gum is its stabilizing effect on suspension structures. It is also preferred in jelly production or other transparent food products due to its clear gel appearance.

Pulpy fruit juices, salad dressings, and gels are among the fields of use.

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