GELLANEER LA

GELLANEER LA is a fermentation-derived hydrocolloid produced by the microorganism Pseudomonas elodea. GELLANEER LA is very calcium sensitive and depends strongly on the ion content, especially divalent ions, in the solution. GELLANEER LA can fully hydrate by heating to 90-95°C, or the hydration temperature can be significantly reduced by the use of chelating agents. GELLANEER LA provides excellent suspension and heat stability up to 100°C, making it suitable for applications involving high temperature processing in food industry. GELLANEER LA gels upon cooling and requires addition of cations like calcium for gelation. GELLANEER LA gels are acid stable and provide clarity and appealing appearance in products without compromising on texture and mouthfeel.