GELLANEER WJ

GELLANEER WJ is a versatile hydrocolloid tailored for use in food applications. As a fermentation-derived polysaccharide produced by Pseudomonas elodea, GELLANEER WJ forms brittle gels with a pleasant mouthfeel upon cooling, providing an appealing texture without significantly impacting flavors. Its heat stability allows for multi-layered formulations to maintain integrity during thermal processing without degradation. GELLANEER WJ can be used alone or combined with other hydrocolloids to achieve a wide range of textures across 0.06-0.40% typical use levels. Its acid stability and ability to gel at low dosages make GELLANEER WJ well-suited for clarified food products requiring minimal formulation cost and excellent flavor release.