FAQs

Why Does Low Acyl Gellan Gum Survive Retort Sterilization Better Than Pectin and Gelatin?

Retort sterilization can destroy weak gel structures.

Low Acyl Gellan Gum forms a highly crosslinked network that remains intact even after exposure to 121°C sterilization conditions.

This is why it is widely used in retorted desserts, fruit preparations, plant tissue culture and pet food gels.

Key Takeaway: LA Gellan Gum is one of the most retort-stable hydrocolloids available.