At low concentrations, gellan gum can act as a thickener or stabilizer without forming a gel. This can be useful for applications such as suspensions, emulsions, or sauces, where a desired texture or viscosity is needed. At higher concentrations, gellan gum can form a gel with varying degrees of strength and elasticity, depending on the type of gellan gum used and the presence of other ingredients in the matrix.

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"Understanding the Impact of Gellan Gum Concentration on Gel Properties: A Guide for Food Industry Professionals"

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