Gellan Gum is a vegetable-based gelling agent obtained through the fermentation of the bacterium Sphingomonas elodea. It produces a texture similar to Agar-Agar, with the advantage of superior heat resistance, making it ideal for gelled preparations exposed to high temperatures. Its thermal stability allows the creation of gelled bakeable fillings and structured applications requiring precision and resistance.
Use
Gellan Gum is ideal for creating sheets, ravioli and oil jellies with innovative textures. Its excellent heat resistance makes it particularly suitable for croissant and sponge cake fillings, plum cake cubes and gelled preparations that must maintain their structure under demanding conditions.
Mix with cold liquid and heat to boiling while stirring continuously. Gelation occurs rapidly between 70–80 °C. The preparation can be reheated multiple times if necessary without losing its functionality.
Technical
Sosa Ref: 48690
Function: Jellifies, thickens in low proportions
Format: Fine cream-coloured powder
Dosage: 10–20 g/kg
Properties: Thermoreversible, water-based medium, hot activation temperature
Allergens: None declared
Dietary: Vegan, gluten free
Ingredients: Gellan gum (E418)
Storage: Store sealed in a cool, dry place away from humidity and light
