Gellan is a gelling agent produced by the fermentation of the micro-organism Sphingomonas elodea, which develops naturally on aquatic plants called elodea. There is a great diversity of gellan gums. Gellan has been specifically selected to allow the production of very firm, easily sliceable and bake-resistant gels.
Properties: gelling agent
RECIPES WITH GELLAN
Recommended dosage: 0.1 - 1%.
• Disperse the Gellan in the cold or hot liquid preparation using a whisk or mixer
• Bring to a boil to ensure complete hydration and activation of Gellan’s gel-forming properties
• Use the hot preparation or pour into a container of your choice
• Allow to cool so that the gel forms
Typical applications include: hot gelatin, aspics, inserts for bakery products, jellies, «sauce bases for lasagne or tagliatelle», juices, fluid gels... Comment / Limitations: Gellan-based gel preparations will not release water if stored in the refrigerator but will not withstand freezing or deep-freezing. The setting temperature and texture of the gel are quite variable and influenced by the composition of the preparation, in particular by the Gellan dosage, the dry matter content or the cation concentration. It is therefore possible to adapt the texture as desired by modulating these different parameters