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Low Acyl Gellan – Properties, Applications, and Industrial Relevance

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Low acyl gellan is a widely used hydrocolloid derived from the fermentation of Sphingomonas elodea. As a gel... Xem thêm

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Low acyl gellan is a widely used hydrocolloid derived from the fermentation of Sphingomonas elodea. As a gelling agent, stabilizer, and texturizer, it has earned a central role in food, pharmaceutical, and biomedical industries due to its unique gel-forming capabilities. Compared to its counterpart, high acyl gellan, the low acyl variant produces firm, brittle, and transparent gels, making it ideal for applications that require clarity and defined structure.

What is Low Acyl Gellan?

Low acyl gellan is a linear anionic polysaccharide consisting of glucose, glucuronic acid, and rhamnose. Its defining feature is the absence of O-acyl substituents, which leads to gels with higher strength but lower elasticity (Miyamoto & Nakamura, 2021). This property makes it particularly valuable in confectionery, beverages, and pharmaceutical formulations where rigidity and transparency are required.

Key Properties of Low Acyl Gellan

Strong Gel Formation – Forms firm and brittle gels that withstand thermal processing.

Transparency – Provides clear gels, useful in beverages and jellies.

Ion Sensitivity – Gelation is promoted by divalent cations like calcium and magnesium (Noda et al., 2019).

Low Usage Level – Effective at concentrations as low as 0.05–0.25%.

Stability – Resistant to heat, pH fluctuations, and enzymatic degradation compared to other hydrocolloids (Sworn, 2021).

Applications of Low Acyl Gellan
1. Food Industry

Beverages: Suspends fruit pulp and insoluble particles without altering taste.

Confectionery: Provides shape-retaining, brittle gels ideal for gummies and jellies.

Dairy Alternatives: Stabilizes plant-based milks, preventing phase separation (Fiszman et al., 2020).

Low-Calorie Foods: Used as a fat replacer to reduce calories while maintaining texture.

2. Pharmaceuticals & Biomedical

Controlled Drug Release: Low acyl gellan hydrogels allow encapsulation and sustained release of drugs (Li et al., 2022).

Ophthalmic Applications: Used in eye drops and ocular inserts for its mucoadhesive properties (Patel et al., 2020).

Tissue Engineering: Forms scaffolds due to its mechanical rigidity and biocompatibility.

3. Industrial and Other Uses

Cosmetics: Provides gel-like consistency in creams and lotions.

Microencapsulation: Used in encapsulating flavors, probiotics, and bioactive compounds.

Biotechnology: Serves as a culture medium component and a stabilizer for sensitive biomolecules.

Low Acyl vs. High Acyl Gellan
Feature Low Acyl Gellan High Acyl Gellan
Gel Type Brittle, firm, transparent Soft, elastic, opaque
Application Beverages, confectionery, pharma Dairy, sauces, elastic gels
Ion Sensitivity Requires cations for gelation Gelation less dependent on ions
Industrial Significance

Companies like Ingreland and other hydrocolloid innovators are increasingly incorporating low acyl gellan into formulations that demand stability, transparency, and clean-label compliance. Its ability to replace synthetic stabilizers aligns with the sustainability and natural ingredient trend, making it highly relevant in the global food and pharma markets.

Future Perspectives

The future of low acyl gellan lies in functionalization and hybrid gels. Blends with proteins, starches, and other polysaccharides are being developed to fine-tune textural properties. Ongoing research also explores its role in 3D bioprinting and responsive drug delivery systems, extending its impact beyond food into advanced biotechnology.

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