Gellan Gum Market

Gellan Gum Market – Size, Share,
Outlook and Opportunity Analysis, 2018
- 2026
Gellan gum is an extracellular polysaccharide secreted by the micro-organism
Sphingomonas elodea. However, its occurrence naturally is extremely scarce and it is
manufactured commercially via fermentation process. Gellan gum is available in two
types namely, high acyl (HA) and low acyl (LA). The two types of gums function
differently in terms such as hydration, gelation, stability, and texture.
Market Dynamics
The global gellan gum market is expected to grow at a drastic rate over the forecast
period, owing to the high demand from the food & beverages industry. It acts as a
substitute for hydrocolloids used in dairy based products and beverages propelling
demand in the food processing industry. The growth of the food and beverages industry
across major economies of the world including the U.S., Europe, India, and China,
owing to increasing preference of processed foods, is expected to drive the gellan
market during the forecast period.
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However, stringent regulations need to be followed with regards to the use of gellan
gums in foods. According to the FDA regulations, gellan gum needs to be used in
accordance with current good manufacturing practice as a stabilizer and thickener as
defined in the 170.3(o)(28) regulation. The additive may be used in foods where
standards need to be followed under section 401 of the Federal Food, Drug, and
Cosmetic Act.
Market Outlook
The high acyl gellan gum segment is expected to hold dominant position in the global
gellan gum during the forecast period. Low acyl gellan gum products form stiff and
non-elastic gels, whereas high acyl products forms highly elastic, softer, and flexible
gels. Therefore, high acyl gellan gum form is used in a wide range of textures and
formulations based on demand for the product in the end-use industry. Such wide
variety of applications of high acyl gellan gum are expected to contribute to its dominant
position in the market over the forecast period.
Moreover, high acyl gellan gum product is expected to gain significant demand in food &
beverage industry as a stabilizer, thickening agent, and emulsifier. The product can also
be utilized as an individual component or in combination with other stabilizers to
manufacture a wide range of food products. The product also helps in separation of
ingredients while preparing bakery items. It assists in regulation of gel consistency and
prevents the color changing in spreads and purees.
The ability of gellan gum to retain its elasticity and structuring of molecules thus
preventing any changes in the properties of ingredients during any temperature change
is expected to drive growth of the global gellan gum market. The product is used as a
substitute to, xanthan gum, locust bean gum and guar gum as stabilizers in numerous
food products. Furthermore, guar gum is also a substitute to gelatin in vegan food
products that helps in preventing the ingredients that are present in desserts and ice
cream from melting.
Asia Pacific was the largest market for gellan gum in 2017 and is expected to retain its
dominance during the forecast period. The growth in Asia Pacific gellan gum market is
attributed to growth of the food and beverages market in the region. According to the
World Trade Organization, the Asia Pacific food and beverage industry was valued at
US$ 3.23 trillion in 2016, outpacing the second and third largest regions—Western
Europe and North America, respectively.
Key Players
Key players operating in the global gellan market include, Biopolymer International,
DSM, CP Kelco, Xinjiang Fufeng Biotechnologies Co. Ltd., H and A Canada, Nanjing
Joyfulchem Co., Ltd., IHC Chempharm, DanchengCaixin sugar industry Co. ltd., and
Zhejiang Zhongken Biotech Co. Ltd.
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The research report on Gellan Gum Market is segmented by Product Type, and by Region – Size, Share, Outlook and Opportunity Analysis, 2018 - 2026

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