ICWES11 Conference collected papers: “Science and Technology for Global Ecology”
GELATION AND FOOD APPLICATION OF POLYSACCHARIDE GELLAN GUM
2000 Volume 1 Issue 1 Pages 30-32
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2000 Volume 1 Issue 1 Pages 30-32
The gelation mechanism of polysaccharide gellan gum solutions and its application to foods are studied. Gellan gum solutions form gel with decreasing temperature and its gelling abilities are promoted in the presence of sodium chloride or sucrose which are important ingredients of foods. Gellan gum is used mainly for dessert jellies, jams, and fillings. Recently, various new applications have been studied, such as the microgel. The new applications of gellan gum gel to food technologies are described.
