Food-grade gellan gum is divided into high-acyl and low-acyl types, containing ≥90% dietary fiber. Low-acyl grades produce highly transparent, crisp-textured products, while high-acyl grades deliver chewy, elastic textures. Ultra-low dosage reduces raw material costs; multi-functional in a single ingredient simplifies formulations and shortens R&D and production cycles. Can replace agar and carrageenan, widely used in transparent jellies, low-sugar beverages, plant-based dairy products, and other food productions.