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
Recommended dosage:
0.1 - 1%.
Recommended use:
• 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, “lasagne” or “tagliatelle” made from sauce bases,
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 mineral salts concentration in the water. It is
therefore possible to adapt the texture as desired by modulating
these different parameters