The continuous gellan phase exhibited a viscoelastic character with the thermoelasticity ofa rubber-like material.
Supersaturated gellan samples (85% solids in the bulk) transformed progressively on cooling from
a rubbery material to a substance of glass-like consistency. It was concluded that concentrated
polymer phases in the composite (effective concentrations), with the thermally stable gellan as the
supporting phase, can account for the commercially attractive textural properties noticed in gellan
plus gelatin structured dessert and confectionery gels.