Gellan Gum, while a single product in name (CAS 71010-52-1), exists in distinct forms that significantly influence its performance in various applications. Understanding the differences between High Acyl and Low Acyl Gellan Gum is crucial for formulators, R&D scientists, and procurement managers aiming to achieve specific textural outcomes. As a dedicated Gellan Gum manufacturer and supplier, we offer both grades and insights to guide your selection.

Low Acyl Gellan Gum is characterized by its ability to form firm, brittle, and non-elastic gels. This makes it ideal for applications requiring a clear, clean break, such as in dairy desserts, clear jellies, and some baked goods where a defined structure is needed. When you purchase Low Acyl Gellan Gum from our facility, you're accessing an ingredient engineered for precision in texture.

High Acyl Gellan Gum, conversely, produces softer, more elastic, and resilient gels. This grade is favored in applications where flexibility and a smoother mouthfeel are desired, like in some beverages, sauces, and protein-rich plant-based products. Its higher viscosity and improved suspension properties make it a versatile choice for many food and beverage formulations. We ensure that our High Acyl Gellan Gum is readily available for manufacturers looking to buy this specific grade.

The choice between High Acyl and Low Acyl Gellan Gum often depends on the desired final product characteristics. Many formulations may even benefit from a combination of both grades to achieve a unique texture profile. As a leading Gellan Gum supplier in China, we are equipped to provide both grades with consistent quality and competitive pricing. We encourage you to contact us to discuss your formulation needs and determine the optimal Gellan Gum grade for your specific application, ensuring you buy the right ingredient for success.