If the Gellan Gum is added to milk, and then heated and cooled down, Gellan Gum makes the gel of unique structure. In manufacture of various dairy products, such as ice cream and yoghurt, Gellan Gum acts as a stabilizer to help formation of gel. Gellan Gum's heat stability and low viscosity at high temperature are useful in manufacturing a product going through heat treatment, such as UHT or HTST.