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.
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Gellan Gum
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.
Original: $6.99
-65%$6.99
$2.45Product Information
Product Information
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Shipping & Returns
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.
