Gellan gum
Applications : Aspics, jellies, inserts and fruit preparations
Properties : Gelling, Heat-resistant
Dosage : 2 to 10g/kg of mass
The
product in detail
Description
Gellan gum is an ingredient recognized for its gelling, stabilizing and film-forming properties. It stands out for its stability, particularly to heat.
It forms firm gels while preserving ingredient flavours
Thanks to its ability to maintain a gel in suspension in a preparation, it is particularly suitable for applications where texture and presentation are essential.
Its fine powder form promotes rapid, homogeneous hydration, making it easy to incorporate. What's more, gellan gum can be used in combination with other hydrocolloids, and is highly compatible with proteins, extending its field of application in many food matrices.
Dosage and application
Dosage: 0.2 to 1%.
Application:
- Add Gellan Gum to stirred water and heat to 90°C.
- To promote reaction, monovalent or divalent ions can be used: K+, Na+, CA2+ and Mg2+.
Sequestering salts such as sodium citrate or phosphates are required in hard water (high limestone content).
Availability
Kosher
Use
Can be heated
Heat-resistant
Packaging and storage
Packaging options
- 150g (item code: 10052)
- 1kg (item code: 10039)
Packaging :
150g cans - 40 x 150g cartons - 30-carton pallets (1200 cans - 180 Kg) ;
1kg tin - Carton of 6 x 1kg - Pallets of 60 cartons (360kg) ;
Storage conditions
Protect from moisture and heat in original packaging.
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