Gellan gum: (1) nearly white powder, odorless and tasteless, can form a gel at low concentrations, xanthan gum, locust bean gum gel 2:2:1 complex from its crispness from 20% -40 % can be used for various types of food. Gellan gum is a microbial polysaccharide. As a multi-functional gelling agents, suspending agents, thickening agents, stabilizers, emulsifiers, can alone or in combination with other product complex. Compared to its colloidal material, it has superior characteristics as follows: 1, the amount is very low; 2, excellent thermal stability and acid resistance; superior taste-active; 4, high transparency of the gel; 5, the elastic and hardness adjustable; 6, good compatibility; 7, the heat is irreversible. Gellan gum can be widely used as a multi-functional additives and food (such as gel products, fruit-based products, starch-based products, beverages, etc.); drugs (such as soft capsules); cosmetics (such as personal care products); Chemical ( such as air freshener); textiles, petroleum and many other industries, most make the industry to improve the quality and reduce the cost. Food: drinks, sweets, jams, synthetic food, pet food, icing, frosting, milk products. Drug: eye drops, hard and soft capsules, microcapsules, coated. Cosmetics: personal care products, perfume. Chemical: coating, adhesives, toothpaste. Agriculture: slow-release fertilizer. : Microbial, plant tissue culture media, photographic film, air fresheners. (2) for the production of artificial food: gellan gum production of artificial food is much better than the effect of other food gum, especially the production of artificial fruit pieces. For example, production artificial block of allspice, gellan gum 0.7%, such as the use of sodium alginate dosage is 1.0%, while other processing performance is nowhere near gellan gum, gellan gum can artificial fruit pieces in the sterilization The process does not melt, and in the process to maintain its characteristic shape, and gellan gum can be used to mold manufacturing in various forms, colorful animals and plants shape, which is unmatched by other gelling agent. Pie filling and pudding: pie filling and pudding kind of food, general use of starch or starch and protein, phosphate mixture characteristics required to provide the pie filling and pudding texture. However, the use of starch products hold instability, the general taste. Modified starch instead of a regular starch, these defects was able to slightly improve. If the use of gellan gum to replace part of the modified starch, more stable hold of the resulting product greatly improved taste. Coatings or toppings for bakery products: bakery products, coatings or toppings many varieties, such spreads in the cake or cookies, frosting, multi-layer cake, bagels, sweet round bread coating wedding birthday cake, multi-layer cake, flowers, leaves, trim, tuck decorative coating, trim floral coating, bagels, honey, bread, fried pies, soft spots pouring materials and special Decorating Freezing been commonly used in agar, gum arabic, locust bean gum, tragacanth gum, guar gum, pectin, sodium alginate and xanthan gum condensation and stability. If the use of gellan gum with other stabilizer compound Alternate agar used in an amount (an amount of 2%), can be significantly reduced, and moldability, stability is superior to other gum, and the amount of 0.05% -0.3%. Such as vanilla fruit cake, the amount of gellan gum is 0.3%, the amount of starch and sodium alginate are 3.0% and 1.2%, 0.4% and 1% of the amount of carrageenan and starch, in order to obtain a similar texture . In dairy products: dairy products gellan gum can replace the use of carrageenan, gelatin, sodium alginate and pectin, and can provide better quality gel consistency. In terms of the amount of gellan gum has more advantages. Gellan gum was heated to 75 ° C may occur directly within the milk hydrated, acidic dairy products such as yoghurt, the fermented sour cream or directly acidified milk gel application, must be added simultaneously to the CMC or guar gum, colloidal, to prevent the precipitation of milk protein. In pet food: gellan gum used in the canned gel pet food, to replace traditional carrageenan - locust bean gum-KCl gel pet food. Gellan gum can be used in conjunction with other food gum, gellan gum and guar gum and xanthan gum can be used in conjunction with control syneresis, xanthan gum and locust bean gum compound to reduce the brittleness, gellan gum can be replaced about half the amount of carrageenan gel pet food mixture.