A gelling agent produced through fermentation of an algae, gellan gum is used in molecular gastronomy to make all sorts of jellied pieces with distinctive shapes. Low acyl gellan will produce a firm brittle gel/jelly. Gellan gum gels are not thermo-reversible, the gels formed are not altered by high heat. Once set, the low-rate acyl jelly can be heated up to about 80°C without melting. These gels retain their stability under a wide range of pH. Dissolves between 85-95c, mix in to cold base.
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