The latest report titled “Gellan Gum Production” by Procurement Resource, a global procurement research and consulting firm, provides an in-depth cost analysis of the production process of Gellan Gum.
Procurement Resource study is based on the latest prices and other economic data available. It also offers additional analysis of the report with detailed breakdown of all cost components (capital investment details, production cost details, economics for another plant location, dynamic cost model). In addition, the report incorporates the production process with detailed process and material flow, capital investment, operating costs along with financial expenses and depreciation charges.
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Procurement Resource’s detailed report describes the stepwise consumption of material and utilities along with a detailed process flow diagram. Furthermore, the study assesses the latest developments within the industry that might influence Gellan Gum production cost, looking into capacity expansions, plant turnarounds, mergers, acquisitions, and investments.
Procurement Resource Assessment of Gellan Gum Production Process:
- From Fermentation Method: This report presents the detailed production methodology and cost analysis of Gellan Gum industrial production across Gellan Gum manufacturing plants. The production process of gellan gum starts by isolating the Sphingomonas elodea bacterium, which naturally occurs on lily plants. This bacterium is then fermented with a mixture of carbon sources (such as glucose, fructose, glycerol, etc.). Following fermentation, the bacterium is dried and processed into powder, yielding gellan gum as the final product.
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Product Definition:
Gellan gum, derived from fermenting the Sphingomonas elodea bacterium, is an organic compound classified as a polysaccharide, composed of D-glucose, L-rhamnose, and D-glucuronic acid in a 2:1:1 ratio. This anionic compound appears as a slightly white to yellowish-colored crystalline powder with a neutral odor and no taste. It is highly soluble in water but insoluble in alcohols like ethanol. Gellan gum is primarily used as a food additive to impart a gel-like texture. There are two types: high acyl gellan, which creates soft and elastic gels, and low acyl gellan, which forms strong and brittle gels. These variations are chosen based on the desired texture for different applications. Commonly used in the food industry, gellan gum enhances texture, stabilizes formulations, and acts as a binder. It is a popular substitute for agar-agar and gelatin in products such as jams, candies, and meats. As a plant-based additive, it offers an alternative to gelatin and is used in dairy products, puddings, and pie fillings for structure and texture improvement.
Market Drivers:
The demand for gellan gum is primarily fueled by its widespread use as a food additive and a substitute for gelatin in the food industry. Its application in confectionery and dessert production, such as jams, candies, gummies, and jellies, as well as in dairy products like pudding, contributes significantly to its popularity in the food and beverage sector. Gellan gum’s water-binding capacity, texturizing abilities, and stabilizing properties make it a valuable alternative to traditional gelling agents like gelatin and agar-agar, driving its demand. As an organic, plant-derived compound and a well-established gelling agent, gellan gum’s market growth is propelled by its integral role in the food industry. Fluctuations in demand for gellan gum are largely influenced by its usage in food processing and production, highlighting its importance in the market.
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