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Food science:
As a food additive, gellan gum is used as a thickener, emulsifier, and stabilizer. It has E number E418. It was an integral part of the now defunct Orbitz soft drink.It is used in soya milks to keep the soy protein suspended in the milk.

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Gellan gum is a multi-functional hydrocolloid used as a gelling, texturizing, stabilizing, suspending, film-forming and structuring agent in food, beverage, personal care applications and pharmaceuticals.

Food
Commonly the usage level ranges from 0.1% to 1%. And usually, we can find it in plant-based drinks, fruit/flavoured still drinks, nectars, pastilles, gums, jellies & chews, meal replacements, desserts, and flavoured milk.

Dessert jellies
Water-based dessert jellies are commonly brittleness, cohesiveness, elastic, creamy, sticky, firm, wobbling, syneresis and easy demoulding.

Gellan gum functions as a gelling, texturizing, stabilizing, suspending, film-forming and structuring agent in water desserts & dessert Gels.

LA or blends of HA and LA can be used to provide dessert jellies with a variety of textures.

How to make fruit juice jelly with LA gellan gum and gelatin?
Prepare ingredients: Water 500.0g (82.6%), Sugar 90.0g, (15.0%), Citric acid anhydrous 2.3g (0.38%), Tri sodium citrate dihydrate 1.6g, (0.26%), LA gellan gum, 0.35g (0.06%), Gelatin 10.2g (1.7%), Color and flavor as required.
Blend all the dry ingredients.
Heat the water to boil and dissolve the blended ingredients into the boiling water by stirring for 1-2 minutes.
Deposit and chill.
(Handbook of hydrocolloids, Edited by G. O. Phillips and P. A. Williams, 2000)

Beverage

Gellan gum can be used as a suspension agent (for example, suspend jelly beads and form a smooth fluid gel), stabilizer and mouthfeel creator in juices, juice drinks, dairy alternative & plant-based beverages. (3)

Dairy
Drinking yogurts are more popular due to its health benefits. Gellan gum can control syneresis, provide suspension, create body & texture, and improve mouthfeel in yogurts.

Plant-based milk containing it to help plant protein suspended in the milk, such as almond milk and soy milk, some types are flavored.

Confectionery
Gellan gum can be applied in a range of confectionery products, which are rich in sugar, like gummy and chewy confections, marshmallows, jellies, pastes, candies and so on.

Combinations of sugars (such as sucrose, glucose, fructose and corn syrups) with the hydrocolloid produces desirable jelly textures, gel clarity, flavour release and so on.

Bakery
High and low acyl gellan gum can be used in bakery mixes; bread, muffins and cakes; frozen dough icings, frostings and glazes. (4)

Cosmetics
Per “European Commission database for information on cosmetic substances and ingredients”, it can function as a film forming and viscosity controlling agents in cosmetic and personal care products. (5)

Others

Gellan Gum was initially an alternative for agar in solid culture media for the growth of various microorganisms (6). It is used for plant tissue and cell culture with the advantage of producing a high transparent gel than agar. (7)



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Use of Sucralose:
Sucralose widely used in beverages, chewing gum, dairy products, preserves, syrup, bread, pastry, ice cream, jam, jelly, pudding and other foods. E955 in the high-temperature processing, such as baking cakes, high-temperature sterilization, spray drying, extrusion and other food processing. Fermented food. Health food and medicine for obesity, cardiovascular disease and diabetes use of low-sugar products. Canned fruits, preserves food production. Rapid filling beverage production line. E955 can be found in more than 4,500 food and beverage products. This is because the E955 is a non-caloric sweetener use, does not promote tooth decay, and other artificial or natural sweeteners such as aspartame, acesulfame potassium or high fructose corn syrup used.
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With the rapid development of the low-sugar/sugar-free product market, sugar-free sweeteners, as an important partner in the development of low-sugar/sugar-free products, have also ushered in an unprecedented period of rapid development. Sugar sweeteners are bound to usher in major development opportunities.

1.Policy guidance to promote the development of low-sugar/no-sugar industries
In 2016, the World Health Organization released the "Global Diabetes Report". Approximately 422 million people worldwide suffer from diabetes and 318 million people have impaired glucose tolerance. Every year in the world, such a high-level population suffers from the pain caused by diabetes, which has attracted the attention of governments all over the world.

The WHO stated that reducing the intake of sugar-sweetened beverages can reduce the risk of obesity, type diabetes, and dental caries, and recommends that adults should not consume more than 50g of added sugar per day, preferably around 25g. In recent years governments of various countries have introduced various regulations and policies (Figure 1) to promote the development of low-sugar/sugar-free markets and guide people’s healthy eating behaviors, hoping to control consumption and reduce consumption of high-sugar beverages by increasing taxes on sugar-sweetened beverages or food. Improve peoples physical fitness index. Therefore, global sugar reduction policies will become tighter and tighter, focusing on guiding companies to guide consumers to low-sugar diets and promote human physical and mental health.


2.Consumer demand promotes the development of low-sugar/no-sugar product categories
With the improvement of consumers health awareness and the increase in the proportion of obesity and diabetes at younger ages, more and more consumers are aware of the unhealthy effects of high-sugar diets, and therefore increasing demand for low-sugar/no-sugar. In 2016, a Euromonitor survey showed that 47% of consumers around the world tend to choose low-sugar or sugar-free foods, and the global consumer demand for sugary sweet snacks has declined. Even though the public generally believes that the healthy pure fruit juice market is showing a downward trend due to higher sugar content, researchers have begun to focus on how to reduce the sugar content in fruit juices, and then develop low-sugar fruit juice drinks.

At present, low-sugar and sugar-free products in mainstream foods and beverages in the market are still rare, far from satisfying consumers demands for diversified low-sugar/sugar-free products. The global market for all sweeteners and sweetening ingredients is expected to reach US$110 billion in 2020. However, the current high-power sweetener market is only about US$2.5 billion, accounting for only 2.27% of the sweetness market (data from China Food News). Therefore, based on the strong combination of policy guidance and consumer demand, food operators will comprehensively carry out the development and research of low-sugar/no-sugar products. High-strength sweeteners have the advantages of low cost and high sweetness, and they are bound to become indispensable for the majority of food operators. s Choice.

3.The upgrade of sugar substitute sweeteners promotes the growth of sucralose market demand
Consumers consumption needs and concepts are constantly upgrading, especially the consumption of imported products is more rational, no longer simply pursuing the pleasure of taste, paying more attention to product brands and product ingredients to ensure product quality, safety, and health demands are becoming stronger. Sugar-free high-strength sweeteners started from the first generation of saccharin, and have been developed many times by cyclamate, aspartame, acesulfame K, sucralose, etc. Sucralose is currently considered to be a superior sugar substitute product, and it is safe Sex, stability, and taste are widely recognized, and it is an ideal sweet substitute for foods for obesity, cardiovascular disease and diabetes patients.

4.New market demand drives the growth of sucralose market capacity
Sucralose has not only won the recognition of enterprises and consumers in the food and beverage market. With the continuous improvement of the quality of life, the fields of daily chemicals, health care products and medicine are constantly exploring and innovating, creating more high-quality products to meet contemporary consumption. The pursuit of quality life. In the early days, saccharin sodium was commonly used in toothpaste products for flavor correction, but currently, children’s toothpaste basically uses sucralose instead of the original saccharin sodium products. Sucralose has also become synonymous with high-end quality in toothpaste, and will gradually be used in toothpaste in the future. Popularized in the market, the market demand for sucralose will have a substantial growth by then.



http://www.chinafooding.com/Sucralose

Food science:
As a food additive, gellan gum is used as a thickener, emulsifier, and stabilizer. It has E number E418. It was an integral part of the now defunct Orbitz soft drink.It is used in soya milks to keep the soy protein suspended in the milk.

As thickeners supplier in China ,we supply : Agar agar,Carboxy Methyl Cellulose-CMC,Carrageenan,Cassia gum,Gellan Gum,Guar Gum, Konjac Gum,Pectin, Sodium Alginate, Xanthan Gum for your choice.
http://www.chinafooding.com/Gellan_Gum