1. Introduction:

Gellan Gum is a gelling agent developed specifically for applications where other gelling agents like agar agar and gelatin are not ideal. There are two types of Gellan Gum: gels made with Low-Acyl Gellan Gum tend to be brittle and firm, while gels made with High-Acyl Gellan Gum are flexible and elastic. The two types may be mixed together to form unique textures. Gellan is well-known for its use in fluid gels and can also be used for spherification.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

3. Interactions and Tolerance of Gellan

PH Tolerance: Stable between 3.0 and 10.0 pH.

Other Tolerances: High-acyl Gellan will tolerate up to 50% alcohol.

Synergies with other ingredients: The gelling of low-acyl Gellan is promoted by calcium, magnesium, sodium, and potassium ions.

4.How to use Gellan

Concentration Range: 0.2-1.0% for most applications. Twice as viscous as Agar at equal concentrations.

Dispersion: Gellan will disperse in cold water, but dispersion is aided by the use of warm to hot water, sugar, alcohol, or glycerin.

Hydration: Happens at around 194°F/90°C. Can be hydrated at low pH, around 3.0 or 4.0, which is unique amongst hydrocolloids.

Setting: Sets rapidly at relatively warm temperatures (see above for exact numbers).

Special uses: Spherification

Low-acyl Gellan can be used instead of sodium alginate for spherification and reverse spherification due to its sensitivity to calcium ions.