Gellan gum forms strong and clear gels at physiological ion concentration and widely investigated for use as an insitu gelling agent in various routes of administration viz. nasal, ocular and oral etc. In situ gelling properties of gellan gum are attributed to ionic contents, temperature, pH, non- electrolytes etc. These physiological variables are different for different routes of administration. Therefore it was interesting to observe the gelling performance in vitro at such physiological conditions. The independent variables affect viscosity in the order as ionic strength> pH> non-electrolytes. All the batches showed instantaneous gelation and gel melting temperature >37°C. The effect on gel melting temperature was in the order as, ionic strength> pH> non- electrolytes. The effect on swelling factor of gellan gum in the presence of independent variables was in the order as ionic strength> pH> non-electrolytes. Mucoadhesive strength is neither dependent on concentration of electrolytes nor on concentration of nonelectrolytes. But, the order of variables affecting mucoadhesive strength was pH> ionic strength≈ non- electrolytes. Ionic strength was found the variable dominantly affecting viscosity, gel melting, swelling and mucoadhesive strength.