🫧 Low-acyl gellan gum: a modern gelling agent for precise textures
Low acyl gellan gum is one of modern cooking’s most versatile, innovative gelling agents. Produced by natural fermentation, it is vegan, gluten-free and non-GMO, perfect for stable, sliceable, heat-resistant structures with a clean, professional finish.
Unlike the high acyl version, low acyl produces firm, compact, transparent gels that retain their shape even in complex preparations.
It is ideal for:
- Caviar and tiny pearls made from juices, vinegars or sauces.
- Transparent gels and sliceable structures.
- Aromatic cocktail cubes.
- Glossy finger-food jellies.
- More stable modern glazes.
Its most interesting characteristic?
👉 It gels as it cools, allowing precise structures that do not break easily.
Balsamic caviar is one of its most striking, accessible applications, combining presentation, technique and ease of preparation.
Ingredients used in this recipe
🫧 Low-acyl gellan gum: a modern gelling agent for precise textures
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Low acyl gellan gum is one of modern cooking’s most versatile, innovative gelling agents. Produced by natural fermentation, it is vegan, gluten-free and non-GMO, perfect for stable, sliceable, heat-resistant structures with a clean, professional finish. Unlike the high acyl version, low acyl produces firm, compact, transparent gels that retain their shape even in complex preparations. It is ideal for:Caviar and tiny pearls made from juices, vinegars or sauces.Transparent gels and sliceable structures.Aromatic cocktail cubes.Glossy finger-food jellies.More stable modern glazes.Its most interesting characteristic? 👉 It gels as it cools, allowing precise structures that do not break easily. Balsamic caviar is one of its most striking, accessible applications, combining presentation, technique and ease of preparation.
Ingredients
- 100 ml balsamic vinegar
- 1 g Gellan Gum Low Acyl Special Ingredients
- 150 ml very cold water (in a steel bowl, preferably with a few ice cubes)
- 1 teaspoon sugar (optional, helps improve shine)
Products used in this recipe
Method
- 1️⃣ Prepare the balsamic base Pour the balsamic vinegar into a saucepan.
- Add Gellan Gum Low Acyl and stir immediately to prevent lumps.
- 2️⃣ Heat to activate the gelling agent Bring to a gentle boil for approximately 10–15 seconds, stirring.
- 👉 Gellan dissolves completely only when heated.
- Remove from the heat and leave to cool for 20–30 seconds.
- 3️⃣ Form the pearls Using a pipette, syringe or teaspoon, drop the liquid into the very cold water.
- The drops gel immediately, forming small, shiny black spheres.
- 4️⃣ Drain and rinse Collect the pearls with a slotted spoon or sieve.
- Briefly rinse in cold water.
- 5️⃣ Serve or store The pearls are ready immediately.
- You can refrigerate them immersed in a little balsamic vinegar for 2–3 days.