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Type: Gellan Gum TW-J100（Low Acyl）
Recommended dosage: 0.018%～0.02%
Features:
1) Strong acid stability
2) Good stability
3) Mainly used as suspending and stabilizing agent
Type: Gellan Gum TW-J300（Low Acyl）

Recommended dosage: 0.02%～0.25%
Features:
1) Low viscosity, good taste, small dosage
2) No water separation, no cream, no flocculation, no precipitation etc.
3) Taste smooth and rich
4) High transparent suspended
5) Mainly used in gelling, thickening agent and stabilizers


Type: Gellan Gum TW-J500（Low Acyl）
Recommended dosage: 0.1%～0.5%
Features:
1) Fast gelling
2) Good thermal and acid stability
3) High transparency
4) The new taste, better flavor
5) Mainly used as gelling agent and stabilizers, applied in jellies, jams, baked and meat products
Type: Gellan Gum TW-J600（Low Acyl）
Recommended dosage: 0.3%～0.7%
Features:
1) Moderate elasticity and toughness, mould release fast
2) Natural color, good taste
3) Strong viscosity, no water separation
4) Small bacterial content, long shelf life
5) Low ion content, good thermal stability
6) Mainly used as water retention and gelling agent, applied in multi-layer jellies, bionic food, casings and soft candies
Type: Gellan Gum TW-HGX（High acyl）
Recommended dosage: 0.02%～0.07%
Features:
1) Unique gel properties, high water-holding capacity
2) Good gelling with other food gels
3) Mainly used in dairy products, high concentration of pure fruit juice and plant protein drinks, as a suspending, thickening and stabilizing agent