Gellan gum is a widely used extracellular bacterial polysaccharide.  natural origin and its ease extraction highlight the strong advantages of the material. It is widely used in various industries, such as food sector. At the same time, fluid gels are jammed suspensions of gelled particles dispersed in a continuous phase and it is considered as fluid when a specific shear is applied during the sol–gel transition. These materials are mostly used as fat replacers, foam stabilizers, texturisers, or even suspending agents.

When gellan and fluid gels are combined, they exhibit granular material behavior with specific aging effects, storage modulus variations, and properties that depend on factors such as the concentration, the shear applied, and the presence of salts. The idea is to gain a deeper understanding of physically and chemically cross-linked gellan gum and the key differences of these two systems.