FAQs

What is the proposed impact of gellan gum on starch-based systems, as inferred from amylograph data, and what is a demonstrated commercial benefit?

Studies using a Brabender Amylograph to monitor viscosity during the heating and cooling of a modified starch (Col-Flo 67) with added gellan gum show a distinct interaction. The inclusion of gellan gum causes a more rapid initial build-up of viscosity during heating. Subsequently, the viscosity remains fairly constant during further cooking and then increases less rapidly upon cooling compared to the starch alone. While the fundamental mechanism (e.g., interaction with leached amylose/amylopectin) requires further study, the practical implication is clear: gellan gum can modify the pasting properties and final texture of starch. A demonstrated commercial benefit is that in certain pudding and pie filling applications, the usage level of modified starch can be reduced by up to 50% through the inclusion of approximately 0.1% food-grade gellan gum (Kelcogel). The structure imparted by gellan gum results in a firmer, shorter (less cohesive) texture in the final product.