The first applications developed for Gellan Gum was as an Agar alternative in microbiological culture media. Gellan also showed advantages as a clear gelling agent in plant cell and tissue culture media. The usage in media is approximately 50% compared to agar. The first food application for Gellan Gum was a beverage that leveraged both gelling and suspension functionalities called Orbitz(TM). Gellan Gum is also used in high sugar confectionary gel centers that are coated with hard or sugar shells. By replacing gelatin, Gellan Gum makes these items more desirable for vegan and vegetarian diets. Although very expensive on a per pound basis, the cost in use is reasonable because of low usage levels (in beverages 0.01-0.03% by weight). The native type (High Acyl or HA) Gellan Gum is also used in molecular gastronomy to make highly flavorful gels to add culinary and texture interest. HA Gellan Gum forms soft elastic transparent gels which melt between 70-80 C. This functionality is influenced by the presence of cations and pH. LA (Low Acyl) Gellan Gum forms firm, non-elastic brittle gels in the presence of cations. It is always recommended to hydrate Gellan Gum prior to the introduction of sugar into the formula. Excellent heat stability and low viscosity at high temperature are benefits for using HA Gellan Gums in HTST and UHT thermal processed products. HA Gellan Gum is used as a label-friendly alternative to Carrageenan and microcrystalline cellulose (Cellulose Gum, Cellulose Gel) in shelf-stable fortified and meal replacement beverages (both dairy and non-dairy based).