🫧 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.
🫧 Low-acyl gellan gum: a modern gelling agent for precise textures
Roberto Revel
1
15 minutes
0 minutes
Molecular Gastronomy
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)
Directions
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.