Segmentation by type isolates the functional differentiation within the Organic Gellan Gum market, chiefly between low‑acyl and high‑acyl variants, with an emerging deacetylated sub‑category. Low‑acyl gum, characterised by a rigid, brittle gel matrix, dominates the market—estimated at 68 % of type‑related revenue—owing to its suitability for high‑temperature processing and firm texture requirements in confectionery and pharmaceutical tablets. High‑acyl gum, yielding softer, elastic gels, captures roughly 27 % of the segment, meeting the demand for melt‑in‑mouth confectionery, dairy desserts, and cosmetic emulsions where mouthfeel and spreadability are critical. The nascent deacetylated form, representing about 5 % of type sales, offers enhanced solubility and reduced viscosity, attracting niche applications in micro‑encapsulation and advanced drug‑delivery systems. By quantifying the contribution of each type, analysts can refine the market taxonomy and predict shifts in product development pipelines as consumer and regulatory pressures evolve.