GELIFICATION: GELLAN GUM LOW ACYL
Gellan is a polysaccharide with strong gel forming properties. It makes gels with low concentrations when hot solutions of it are cooled. Low Acyl Gellan, stage name Gellan F, maiden name de-esterified Gellan, produces hard brittle gels when set, but can also be sheared to create devastatingly luxurious “fluid gels.” Gellan’s fluid gel-ability is its most sought after characteristic.
Note to self: Dispersed gellan needs to be heated to at least 70 Celsius to achieve complete hydration.
Naturally, gel strength is affected by concentration, or to put it another way, more gellan equals stronger gels. However, gellan gels are stronger than Agar Agar or Kappa Carrageenan at the same dosage. PH ain’t got much on Gellan, and a drop of 7.5 to 4 ph won’t really make it sweat.
Calcium ions can be used to affect the gel set point, and allow one to raise the melt point of a gellan gel to over 100C. Literally, you can’t touch this. Gellan gums are clear, and have great mouth feel due to their “tender” brittleness.
Recipes Using this Product