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Description:
Special Ingredients Gellan Gum is a premium quality refined powder in 100g pot. Gellan Gum F is the most popular type of Gellan. It is a multi-functional gelling agent & thickener producing firm gels with perfect visual clarity. Gellan Gum F can also be used in lower concentrations to produce fluid gels, pastes and thicken liquids. Gellan gum gives outstanding flavour release.
Often used as an superior alternative to Agar Agar or a vegetarian substitute for gelatine. The main advantages of Gellan Gum over Agar Agar are its high gel strength, excellent stability and its ability to produce a perfectly clear gel that can withstand temperatures of up to 120C.
Uses:
Produce clear and firm gels which can withstand temperatures of up to 120C.
Add to fruit juice to produce heat stable purees that can then be turned into tuilles.
Create fluid gels for sauces.
Use to thicken liquids.
How to Use:
Soluble in water, requires heating to 100C.
Gelling occurs when Gellan Gum F solution is heated to 100C. then allowed to cool under still and cool conditions. Once the gel is formed it will become heat resistant and can be served on hot dishes.
Gellan Gum Type F can be used in lower concentrations to make fluid gels, pastes or thicken liquids and sauces:
For a light viscous solution: 0.1%-0.5%.
For a soft gel: 1-1.5%.
For a firm cutting gel: 1.5-2%.
Gellan Gum gels are stable in solutions ranging from 3.5 - 8.0 ph making it suitable for wide range of applications.
Using Gellan Gum F with other gelling agents opens up a wider selection of gel strengths and textures.
Storage Conditions: Please store in dry, cool conditions and not in direct sunlight.
Shelf life of 2 years.
Food Additive Information:
This product is an additive - please only purchase if you understand its use in food flavouring, gelling, preserving or preparation etc.
Do not consume in its concentrated form.
About Special Ingredients
Set up by food ingredients experts to focus on the growing demand from chefs for access to ingredients which until very recently had only been used by large food companies. From their factory in Derbyshire they now blend, prepare and produce a huge range of flavours and ingredients which you will now find in many of the top commercial kitchens around the world. In fact, if you saw the recent Bradley Cooper film 'Burnt', you will have noticed a lot of Special Ingredients products used in the kitchens!
Special Ingredients works closely with Westminster Kingsway College where they sponsor the Culinary Science & Kitchen Innovation Laboratory. Feedback from students using their products is used to develop new and exciting blends and innovative products.
Director Dan Booth says:
I like nothing better than developing new products. Working with Dr Rachel Edwards-Stuart has given additional scientific support to innovate and create completely new ingredients that satisfy the increasingly technical demands of todays chefs.
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