Our gellan gum is a premium refined powder. Low-acyl gellan gum, also known as Type F gellan gum, is the most popular type. It is a multifunctional gelling and thickening agent that produces firm, visually clear gels. At lower concentrations it can produce fluid gels and pastes or thicken liquids. It offers excellent flavour release and can be used as an alternative to agar agar and a vegetarian substitute for gelatine. Its main advantages over agar agar are high gel strength, excellent stability and clear gels that can withstand temperatures up to 120°C. Gellan gum gels are stable in solutions with a pH of 3.5–8.0, making them suitable for many applications. It can be used alone or combined with other gelling agents to improve strength and texture and achieve a wider range of gel clarity and textures. Suitable for vegans and vegetarians; non-GMO, gluten-free and non-irradiated.
- Make heat-resistant gels and jellies
- Produces clear, firm gels that withstand temperatures up to 120°C
- Add to fruit juice to produce heat-stable purées that can be made into tuiles
- Create fluid gels for sauces or use to thicken liquids
- Suitable for vegans; non-GMO, gluten-free and non-irradiated
How to use: Water-soluble; requires heating to 100°C. Heat the gellan gum solution to 100°C, then allow it to cool to form a gel. Once set, the gel is heat-resistant and can be served on hot dishes. At lower concentrations, gellan gum can create fluid gels and pastes or thicken liquids and sauces. For a slightly viscous solution, use 0.1–0.5%. For a soft gel, use 1–1.5%. For a firm, clean-cutting gel, use 1.5–2%.
Storage: Store in a cool, dry place away from direct sunlight. Use within 6 months of opening.
Ingredients: Gellan gum (E418).
Dietary information: Suitable for vegans and vegetarians; non-GMO, gluten-free and non-irradiated.
Nutrition information: Typical values per 100 g: energy 1190 kJ/285 kcal; fat 0.0 g; carbohydrate 85 g, of which sugars 0.0 g; protein 0.0 g; salt 0.0 g; fibre 85 g.
Labelling in accordance with EU and UK regulations.
