As a food additive, gellan gum was first approved for food use in Japan (1988). Gellan gum has subsequently been approved for food, non-food, cosmetic and pharmaceutical uses by many other countries such as US, Canada, China, Korea and the European Union etc. It is widely used as a thickener, emulsifier, and stabilizer. It was an integral part of the now defunct Orbitz soft drink. Gellan Gum used as the gelling agent, as an alternative to gelatin, in the manufacture of vegan varieties of "gum" candies.
Gellan Gum is produced by fermentation. The products produced from material
providers of carbon (glucose), phosphate and nitrogen. Fermentation is performed under sterile condition in terms of aeration, the setting temperature, pH and stirring. Furthermore pasteurization after gellan gum is formed. Pasteurization aims to kill the microbes living without damaging the structure of gellan gum itself.
Generally gellan gum can be divided into two types: high-acyl gellan gum and low acyl gellan gum. High acyl gellan gum is gellan gum natural textured soft, elastic, and not easily broken. While the low acyl deasilasi gum is a result that is rigid and brittle. Gellan gum is a hydrocolloid that high stability in acidic foods. The hydrocolloid will form a gel such as agar and carrageenan. In addition to forming a gel, gellan gum may also form a thin film when cooled. This film is soft but easily broken. The use of gellan gum advantageous because it only takes a little concentration.