Gellan gum is a microbial extracellular polysaccharide made of glucose, glucuronic acid, rhamnose, etc. in a certain proportion. It is non-toxic and not harmful to the human body. It can be used in combination with other colloids such as xanthan gum, gelatin, and bean gum.

1. Improve the taste: Adding gellan gum to noodles can increase the hardness, elasticity and viscosity of noodles, which can not only improve the taste, but also reduce the cross section and reduce the turbidity of soup.

2. Increase the looseness of biscuits: When making biscuits, adding an appropriate amount of gellan gum to the dough can improve the layers of biscuits, increase the looseness of biscuits, and taste better.

3. Act as a colloid protective agent: It can be used in dairy products. Heating gellan gum to 75 degrees and hydrating it into yogurt can act as a colloid protective agent to eliminate protein flocculation in dairy products and improve the taste.

4. Make artificial fruit blocks: Adding gellan gum when producing artificial fruit blocks can use molds to make various animal and plant shapes with high processing performance.