On Wednesday, June 4th 2025, industry professionals gathered at Hotel Mulia Senayan, Jakarta, for a professional seminar titled “Unveiling the Functionality of Xanthan and Gellan Gum.” This halfday seminar was jointly organized by Jungbunzlauer and Galic Bina Mada.

The seminar welcomed participants from diverse industry backgrounds, including dairy, beverage, sauce and dressing, cheese, and oral care. This cross-sector representation created a dynamic platform for knowledge exchange and technical discussion.

The main session was delivered by Thomas Bernsmeier as Market Development Manager from Jungbunzlauer, who presented an in-depth overview of the functional properties of xanthan gum and gellan gum. He highlighted xanthan gum’s viscosity control, suspension stability, and shear-thinning behavior, making it ideal for sauces, dressings, and beverages. Meanwhile, gellan gum’s capabilities were explained with practical application insights.

Beyond theory, the event featured a hands-on workshop and product demonstrations. Participants observed prototype applications in mayo dressing and orange juice showcasing improved texture, stability, and mouthfeel. Commercial products using xanthan and gellan gum were also displayed to generate insights for the attendees.

The lively and interactive event concluded with a networking lunch, providing further opportunities for collaboration and business connection. It successfully combined scientific expertise with practical application, reinforcing the commitment of Jungbunzlauer and Galic Bina Mada to support innovation and formulation excellence within Indonesia’s manufacturing industry.