Preguntas frecuentes

What Role Does Gellan Gum Play in Providing Thermal Stability in Confections?

In confectionery products, especially gummies and jelly candies, gellan gum — particularly the low-acyl (LA) type — provides excellent thermal stability by forming a strong, heat-resistant gel network.

Here’s how it works:

1. Heat-Resistant Gel Structure

   LA gellan gum forms firm, brittle gels that maintain their structure at high temperatures. Unlike gelatin, which melts easily when heated, gellan gum gels remain stable, preventing the candy from melting or deforming during hot storage or transportation.

2. Synergistic Effect with Other Gelling Agents

   When used with gelatin or other hydrocolloids, gellan gum reinforces the gel matrix, improving the overall melting point of the product. This allows the candy to withstand temperatures as elevated as 55°C or even higher without losing shape.

3. Moisture Retention and Texture Preservation

   The gellan gum gel network helps lock in moisture and prevents syneresis (water separation), which is crucial in maintaining both texture and appearance under thermal stress.

4. Application in Hot Climates & Supply Chain

   This thermal stability makes gellan gum an ideal ingredient for confections sold in warm regions or those exposed to temperature fluctuations during shipping and storage.
   
   
   

   Gummies Heat Stability Test (24 Hours at 55°C)

   Sample	Formulation	Observation After 24 Hours at 55°C	Conclusion
   Control (Red)	7.5% Gelatin (Type A, 250 Bloom)	The gummies completely melted, losing their structure and shape.	Gelatin alone cannot withstand high-temperature storage, resulting in total product failure.
   Experimental 1 (Orange)	5% Gelatin + 0.6% Pectin (Type D, Confectionery)	Slight melting was observed at the edges, but the overall shape remained largely intact.	The addition of pectin improved heat resistance compared to gelatin alone, though not completely stable.
   Experimental 2 (Yellow)	5% Gelatin + 0.6% Low-Acyl (LA) Gellan Gum	No melting or deformation was observed; the gummies maintained their original shape and texture.	LA Gellan Gum significantly enhances thermal stability, effectively preventing melting under high-temperature conditions.

   Summary

   The test clearly demonstrates that Low-Acyl Gellan Gum can effectively improve the heat resistance of gummies. In high-temperature environments (such as during storage or transportation), the formulation containing LA Gellan Gum maintained structural integrity without any melting. This makes it a highly suitable ingredient for confectionery products requiring stability in warm climates or under demanding logistical conditions.