Gellan gum dry powder is beige without special taste and smell. It decomposes without melting at about 150 ℃. It has good heat and acid resistance and high stability to enzyme. It is insoluble in non-polar organic solvents and cold water, but it is dispersed in water after a little stirring. It is dissolved into a transparent solution after heating. After cooling, it forms a transparent and solid gel. Soluble in hot deionized water or low ionic strength solution in the presence of integrator, and the aqueous solution is neutral.
Gellan gum will form a hard and brittle gel when it is heated and cooled in the presence of cations. Its hardness is proportional to gellan gum concentration, and the maximum gel hardness is produced at low divalent cation concentration. Gellan gum can form gel with a general dosage of 0.05% (usually 0.1% - 0.3%). The formed gel is rich in juice, has good flavor release, and has the taste of instant melting in the mouth. The solidification temperature of gellan gum gel is in the range of 30-45 ℃, while the melting temperature of gel can be lower or higher than 100 ℃, depending on the cation type and concentration. Adding xanthan gum sophora bean gum to gellan gum can reduce its gel hardness and enhance its elasticity.