ABSTRACT
Depending on the pH after pasteurization, products with different percentages of acetylation can be obtained, with different features on its functionality and use. The most commonly used method of gellan gelation occurs after a correct solubilization at temperatures close to boiling and the subsequent addition of a monovalent or divalent cation once the gum is solubilized. As in the agar case, gellan presents a certain hysteresis between solubility and gelling temperatures. The gelation of gellan without adding monovalent or divalent ions is also possible by decreasing the pH of the medium. Instead, with high acyl gellan, elastic and soft gels are obtained and, generally, do not present syneresis. Gellan gum, as well as being gelling agent, also has the characteristic of forming a "fluid gel" at concentrations much lower than 1%, which allows the suspension of large-size particles..
