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> Molecular cooking, molecular gastronomy, colors, textures > TEXTURAS by Albert and Ferran Adria
Gellan, Texturas Ferran Adria, E 418 - 400 g - can

Gellan, Texturas Ferran Adria, E 418

Gellan is a gelling agent that was only discovered in 1977 and is obtained by aerobic fermentation of the Sphingomonas elodea bacteria. Depending on the production method, two different types of Gellan are produced. This gellan enables stable gels that can be cut cleanly and are heat-resistant up to 70 ° C (hot gelatin). Properties: Refined powder. Heat to 85 ° C, then cool down until the gelling effect is achieved. Gellan loses its gelling ability in concentrated saline solutions.

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item number: 17789
400 g can
€ 245,79 *
(€ 614,48 / kg)
PU-purchase 24 x 400 g can to each   € 238,42 *
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