FAQs

Name

gellan (E418) low acyl (LA)

gellan (E418) high acyl (HA)

Origin

polysaccharide obtained by fermentation of Sphingomonas elodea

polysaccharide obtained by fermentation of Sphingomonas elodea

Properties, texture

thermoirreversible, hard, brittle gel; sodium/potassium ions give thermoreversible

gels

thermoreversible, soft, elastic gel; thickener if not heated

Clarity

transparent

opaque

Dispersion

cold water; d. is improved (allowing add. to hot solutions) by mixing with sugar (3-5x), glycerol, alcohol

or oils (3-5x); hard water promotes d.

cold water; d. is improved (allowing add. to hot solutions) by mixing with sugar (3-5x), glycerol, alcohol or oils (3-5x); hard water promotes d.

Hydration (dissolution)

90-95 °C; keep pH > 3.9; add sugar after hydration; inhibited in presence of

sodium and calcium, but 0.1- 0.3% sodium citrate helps

85-95 °C; can be hydrated at pH < 4; less sensitive to ions; add sugar after hydration

Working pH

4-10

3-10

Setting

40-60 °C, rapid (minutes)

70-80 °C

Melting

does not melt

70-80 °C

Promoter

gelling promoted by calcium, magnesium, sodium, potassium and acids

gelling is not sensitive to ions

Inhibitor

will not hydrate at pH < 3.9 or with sodium/calcium salts present

Tolerates

salts, acidic foods

Viscosity of solution

low

high

Typical conc.

0.4-0.7% for gels (self supporting from 0.05%);

[0.03-2.6%]

0.4-0.7% for gels (self supporting from 0.2%); [0.03-2.6%]

Synergies

Syneresis

no (if left untouched)

no