Plant Gel (Gellan Gum)

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High-Quality Gellan Gum that is 100% safe.

Plant gel is a high- molecular weight polysaccharide gum that is a product of fermentation of carbohydrates by pseudomonas Elodea which is purified, dried and powdered. Plant Gel is ideal for most microbial and plant tissue culture applications. It’s gelling property makes it a viable ingredient of jellies, beverages, dairy products etc.

Features of Plant Gel are :

  • Melts at 80°C to 90°C and gels at 35°C to 40°C.
  • High transparency.
  • Good taste-releasing
  • pH tolerance-from 3 to 10.
  • Low dosage & Good Compatibility
  • Excellent thermal and Acid stabilizer
  • Adjustable gel elasticity and rigidity


Bulk :5, 10, 15, 20, 25 kg cartons & 25kg fibreboard drum

Retail :100, 500 gm metallic containers & 1 KG Horeca Pack

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    Agar Agar

    Agar Agar is an indispensable part of the biotechnology industry. It is used as a gelling agent to prepare semi-solid and solid plant tissue culture medium. The reason why Agar is preferred over other gelling agents are:

     Workable at incubation temperature

    Agar Agar when mixed with appropriate portions of water forms into a gel which melts at around 85-95° C and solidifies at 34°C to 41°C.

     Nonreactive with media constituents

    Agar-Agar remains unfaced when subjected to media constituents and is immune from plant enzymes.

     Controllable firmness

    The firmness of Agar gel depends on the concentration, pH of the medium, and the Agar brand used as culture medium. The Agar concentrations that generally range between 0.5% to 1.0% give the required firmness at a pH specific for plant cell culture media.

    Agar gels are transparent, allowing for easy observation of cells or microorganisms during growth and experiments.

    Agar is also used in plant tissue culture to provide a solid medium for the growth and regeneration of plant cells, tissues, and organs. It is frequently employed for techniques like micro propagation and somatic embryogenesis.

    Researchers can adjust the concentration of agar to control the gel’s firmness and the density of the culture medium. This flexibility allows them to create custom media tailored to the specific requirements of their tissue culture experiments.


    Agarose, an Agar Agar derivative is also extensively used for various biotechnological applications:

    • For Gel chromatography as a separator of large molecules like antibodies, lipo proteins,etc.
    • For DNA and RNA recoveries.
    • For live cell imaging, as it improves the quality of images.

    Plant Gel (Gellan Gum)

    Gellan Gum is used for suspension and plant tissue culture applications.

    Gellan gum is used to create a gel-like medium that provides mechanical support to plant or microbial cells. This is particularly useful in tissue culture when you need a solid or semi-solid medium for the growth of cells.

    Gellan gum allows for the control of the consistency of the culture medium. By adjusting the concentration of Gellan gum, you can achieve different levels of gel strength and viscosity, which can be tailored to the specific requirements of your tissue culture.

    The gel created by Gellan gum retains moisture and nutrients, making it an ideal medium for cell growth. It ensures that cells have access to the necessary nutrients while preventing them from settling at the bottom of the container. gellan gum-based gels are generally transparent, which allows for easy observation and monitoring of cell growth and development under a microscope.



    Vegan alternatives to gelatin in making delicious mouth-watering confectioneries.

    Agar Agar

    Agar is extracted from red seaweed of the class Rhodophyceae via polymerization of galactose. Our products are available in both strips and powdered form. Both give exceptional results when used for confectioneries such as jelly candies, gummies, vegan marshmallows etc.


    Carrageenan is one of the most cost-effective vegan hydrocolloids that gives the perfect texture to various confectionery items. With our high-quality Carrageenan products you can be assured to use safe products into your recipes.

    It is ideal for making hard & soft chewy gummy bears, jujubes, candies, water dessert jellies and much more.


    Pectin is frequently used in the production of gummy candies. It helps create the chewy and gummy texture that many people enjoy. When making candies with pectin, it’s important to follow a specific recipe as the amount of pectin, along with other ingredients such as sugar and acids, can affect the final texture and flavour of the candy. Additionally, the type of pectin used, whether high-methoxyl or low-methoxyl pectin, can also impact the gelling properties of the candy.


    Make your favourite Fruit drinks with our top quality vegan products.


    Carrageenan is widely used in fruit juice varieties as it helps to increase the viscosity, homogeneity & mouthfeel of the final product.

    Gellan Gum (Plant Gel)

    Gellan Gum is also another of our products which is popular in many fruit juice & suspension drinks. It is mainly used in suspension beverages as it helps to suspend the particles overall from the top to bottom of the drink and gives a stable suspension.

    Sodium Alginate

    Sodium Alginate is a safe and cost-effective thickening agents which you can use to make fruit juice. Alginates have high solubility and water retention which makes them ideal to make perfectly textured fruit juices.

    Xanthan Gum

    Xanthan Gum is one of the most commonly used thickening agent in fruit juice industry. It helps to increase the viscosity even in minor quantities. The final product will be creamy and of a delicate consistency. It can be blended with other hydrocolloids like locust bean gum which helps to make suspension drinks.

    Guar Gum

    Guar gum is added to fruit juice to adjust its viscosity or thickness. It helps create a more pleasing mouthfeel by giving the juice a slightly thicker and smoother texture.


    Pectin contributes to a smoother and more pleasing mouthfeel in fruit juice products. It helps eliminate the gritty or sandy texture that might be present in products without pectin. The gelling properties of pectin can help trap and enhance the flavour compounds in the fruit juice, providing a more intense and enjoyable taste experience. Manufacturers can use pectin to control the consistency of fruit juice products, ensuring that they meet desired standards for thickness and texture.

    Locust Bean Gum

    Locust bean gum is known for its ability to increase the viscosity and improve the texture of liquids. In fruit juices, it can contribute to a smoother and more mouth-filling texture, enhancing the overall drinking experience. Locust bean gum has excellent stabilizing properties, helping to prevent the settling of solid particles or pulp in fruit juices. This ensures a more uniform distribution of solids throughout the product.

    Tara Gum

    Tara gum is effective in increasing the viscosity of liquid systems, contributing to a smoother and more desirable texture in fruit juices. It can help create a more pleasing mouthfeel. Tara gum has excellent stabilizing properties, helping to prevent the settling of solid particles, pulp, or other suspended ingredients in fruit juices. This contributes to the uniform distribution of solids throughout the product, maintaining consistency.



    Excellent gelation agents for long-lasting fragrance

    Agar Agar

    Agar-Agar is one of the popular gelation agents used in the manufacturing of air freshener gels. It is one of the main elements in air freshener gels, as it keeps all the fragrance of essential oils intact. It is also popular among DIY enthusiasts as it is a cost-effective and natural way of creating gel based air freshener at home.


    Carrageenan is an another cost-effective ingredient for a long-lasting air-freshener gel with high transparency.

    Gellan Gum

    Gellan Gum is also a great option to use in air-fresheners as a gelling agent. It keeps all the essence intact to make the perfect clear air-freshener gel.