FAQs

Dissolve LA gellan in a chelator solution (e.g., sodium citrate) to prepare a clear, low‑viscosity cold sol—no heating required. Spray or drip this solution onto the food surface. Ions naturally present on or exuded from the substrate—sodium from salted nuts, pretzels, and snacks; potassium and calcium from cut fruit and vegetables; mineral salts from meat—diffuse into the interfacial gellan sol and trigger instantaneous localized gelation. Within seconds, a coherent adhesive gel film forms without any external energy input. In savory snack applications, this ion‑triggered film serves as a fat‑free adhesion system: the gel layer binds seasoning powders, flavor particles, and sweetener coatings directly to the product surface, replacing the oil atomization traditionally used for this purpose. The finished product gains zero added fat during the adhesion step while delivering equal or superior coating adhesion and uniformity.