TÖUFOOD GELLAN, gelling agent

A fibrous carbohydrate obtained by bacterial fermentation with Sphingomonas elodea. There are two types of gellan gum: high-acyl and low-acyl. Gellan gum is a low-acyl gum, making it ideal for producing firm, elastic gels and clean cuts. It is also suitable for meat and vegetable preparations using the cook-and-chill method. Gelling occurs quickly, and once gelled, it can withstand temperatures of up to 90°C (hot-gelled product). It loses some of its gelling power in very saline solutions. It is more effective in calcium-rich products such as yogurts or other dairy products. It is blended in cold and then brought to a boil.