Gellan gum (Low acyl)

Low acyl gellan gum is a polysaccharide that creates a clear, firm, and brittle gel, making it a preferred gelling agent and suspending agent in plant tissue culture media, as well as in foods and other products requiring a strong, transparent gel structure. It's produced by microorganisms and requires the presence of cations, such as calcium, for gel formation and provides a more transparent and heat-stable medium than agar. 
 
Storage:
Store at room temperature.
 
Available pack sizes :  5kg , 25kg , 50kg