Origins of gellan gum?
Gellan gum is a gelling agent developed in the 1970’s. Gellan is produced by a specific bacterium naturally present on Elodea pond weed when cultured in a fermenter like yeast.
What can I use gellan for?
Gellan can replace animal gelatin and allows the preparation of hot jellies that don’t melt at high temperatures; making your terrine a success, vegetable lasagna, leak disks, etc.
Gellan's plus
- Heat resistant jelly (up to 90°C)
- Firm jelly
How do I use it?
Use gellan gum sparingly: 2 g will be enough for 300 to 800 ml of end preparation depending on required texture. The more gellan the harder (firmer) the gel.
- disperse gellan by sprinkling over the solution.
- mix with a long neck blender to remove any lumps.
- bring the solution to boil for 10 minutes while stirring
- allow to cool and rest until fully set.
Notes
- The solution to gel must hold sufficient free water: avoid emulsions, high solids syrups and strong spirits.
- Gellan based films can be easily cut into strips or shapes to obtain “lasagna pasta”, pallets, French fries, pancakes... with many different flavors. To do this: quickly pour the hot preparation into a dish or tray with required thickness. Once set, the gel can be cut to taste. Take care in handling the pieces.
- Gellan proves a helpful ingredient to strengthen your vegetable or fish terrines: as little as 2 g for 800 ml end preparation will be enough.
| Ingredient description | Kalys’s gellan gum comes from the bacteria Pseudomonas elodea, naturally occurring on the pond weed Elodea. |
|---|---|
| Code alimentaire | E418 |
| Durée de conservation | 6 month |
| Condition de conservation | Store in a dry and cool place in its original packaging. |
| Kosher Certified | Yes |
