Description
TEXTURAS Gellan gum, discovered in 1977, is derived from the fermentation by the bacteria *Sphingomonas elodea*. There are different types, and this sample is rigid gellan gum, which forms a firm gel with a clean cut that withstands temperatures up to 90°C (hot gelatin).
- Composition: Gellan gum is a polysaccharide produced by the fermentation of Sphingomonas elodea bacteria.
- Properties: Gellan forms firm, brittle gels and is heat-resistant, meaning it can withstand reheating without melting. It is used for precision shaping and high stability.
- Uses: Commonly used in jellies, gels, and molded shapes, particularly in molecular gastronomy. It can produce gels that remain stable at both hot and cold temperatures, making it ideal for plated dishes, jellies, and fluid gels.
Key characteristics include:
- Presentation in refined powder
- Heat to 85°C and then cool to activate the gelling effect.
- Loses gelation capacity in highly saline solutions.
Perfect for creating innovative textures in culinary applications.
Ingredient: Gelling Agent Gellan Gum (E-418)
Pack Size: 400gr/14.1oz
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