Purity 99%: Gellan Gum with 99% purity is used in beverage clarification, where it ensures minimal insoluble residues for a cleaner final product.

Low Acyl Content: Gellan Gum with low acyl content is used in plant-based milk formulations, where it delivers superior fluid gel textures.

High Viscosity Grade: Gellan Gum high viscosity grade is used in dessert gels, where it achieves firm yet elastic consistency.

Thermal Stability 120°C: Gellan Gum with a thermal stability of 120°C is used in pasteurized sauces, where it maintains gel integrity under heat treatment.

Particle Size 100 mesh: Gellan Gum with 100 mesh particle size is used in instant soup mixes, where it provides rapid dispersion and uniform hydration.

pH Tolerance 3-8: Gellan Gum with pH tolerance of 3-8 is used in acidic fruit preparations, where it preserves gel structure across varying pH levels.

Gel Strength 900 g/cm2: Gellan Gum with a gel strength of 900 g/cm2 is used in confectionery applications, where it forms robust, cuttable gels.

Molecular Weight 500,000 Da: Gellan Gum with a molecular weight of 500,000 Da is used in biomedical scaffolds, where it supports cell encapsulation and controlled release.

Cold Soluble Grade: Gellan Gum cold soluble grade is used in instant beverages, where it enables quick gelation without heat.

Freeze-Thaw Stability: Gellan Gum with freeze-thaw stability is used in frozen desserts, where it prevents syneresis and ensures texture retention after thawing.