Gellan gum is an increasingly popular and a naturally occurring hydrocolloid. It is widely used in the food, chemical, and pharmaceutical industries as a stabilizer, emulsifier, thickener, and gelling agent. The gel is also used as a model material to study microwave heating dynamics of biological materials in the food processing industry. In this study, baseline data on dielectric properties of 1% gellan gel containing 0.17% and 0.3% CaCl2 were collected at frequencies between 0.2 and 20 GHz and temperatures between 10 and 100 C. These data are compared with those of distilled water containing similar ionic concentrations. Models describing the behavior of the dielectric constant, loss factor, loss tangent and the penetration depth for 0.2-3.2 GHz were developed. These models can be effectively used in microwave food processing applications of gellan gel, which will save considerable time and effort often used in empirically determining the dielectric spectra. Published by Elsevier Ltd.