Gellan Gum
Gellan gum is water soluble polysaccharide produced by bacterial fermentation. It is a thickening agent, a plant-based alternative to gelatin.
It’s most commonly used in binding food ingredients together, stabilizing, or texturizing.
Added to foods to create and maintain a desired gel-like consistency.
Gellan gum can commonly be used for terrines, patè, and molecular gastronomy.
Use a very tiny amount to start (start with a small pinch, less than half tsp), adding more as you go depending on the texture you’re looking for and the size of the recipe.
Gellan gum is water soluble polysaccharide produced by bacterial fermentation. It is a thickening agent, a plant-based alternative to gelatin.
It’s most commonly used in binding food ingredients together, stabilizing, or texturizing.
Added to foods to create and maintain a desired gel-like consistency.
Gellan gum can commonly be used for terrines, patè, and molecular gastronomy.
Use a very tiny amount to start (start with a small pinch, less than half tsp), adding more as you go depending on the texture you’re looking for and the size of the recipe.
Description
Gellan gum is water soluble polysaccharide produced by bacterial fermentation. It is a thickening agent, a plant-based alternative to gelatin.
It’s most commonly used in binding food ingredients together, stabilizing, or texturizing.
Added to foods to create and maintain a desired gel-like consistency.
Gellan gum can commonly be used for terrines, patè, and molecular gastronomy.
Use a very tiny amount to start (start with a small pinch, less than half tsp), adding more as you go depending on the texture you’re looking for and the size of the recipe.
