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Gellan Gum F
Gellan Gum F

Gellan Gum F

(200g)

Product Code: MSK-1181
Availability: In Stock
Categories: Heat-resistant Firm Jellies

Gellan Gum F is a multi-functional gelling, suspending and thickening agent.

£24.49 ex VAT


Soluble in water, it is used primarily as an alternative to Agar Agar as a gelling agent . Its largest advantages over Agar Agar are its almost perfect visual clarity and its strength; it is able to withstand 120 degree Celsius heat.

Approximately half the amount of Gellan Gum F as Agar Agar is needed to reach an equivalent gel strength.

Gellan Gum F has many advantages:

  • Outstanding flavour release
  • High gel strength
  • Excellent stability
  • Process flexibility and tolerance
  • Sparkling clarity
  • Range of textures available
  • Flexibility in melting and setting points
  • Suspension efficiency

Gellan Gum F can be used individually as well as jointly with other products.

Rate of Hydration:  Requires heating to 100 ºC.

Gel Strength:  Combining Gellan with other gelling agents yields a wider selection of gel strengths and textures.

Colour:  White powder

Solubility:  Hot

Ph Solubility:  3.5 - 8.0

Dosage Rates: 0.1% - 2.0%

Gellan Gum gels are beautifully clear and have a firm texture.  Gellan Gum gels are heat resistant to 120° C, therefore not only will they withstand temperatures in the hottest kitchens but they can be heated and served hot!  Gellan Gum gels have a non-adhesive texture and are therefore very easy to handle.

How Gellan Gum F is produced?

Gellan Gum F is a polysaccharide produced by sphingomonas elidea, a bacterium. Gellan Gum is prepared from a dried isolate of Pseudomonas elodea. This culture is fermented in a medium containing carbon, nitrogen and inorganic salts. The Gum resulting from this strictly controlled process will gel in the presence of ions in solution, the resulting gels are clear, and when used in food applications, are easily broken down in the mouth.

 

Applications:  Heat resistant gels.  Heat stable gels.  Suspending Agent.  Thickener.

  • Make heat resistant firm jellies which may be served hot or on a hot dish.
  • Change the texture and viscosity of liquids to create fluid gels for sauces.
  • Turn fruit and vegetable juices into smooth stable purées that can then be made into crispy tuilles.
  • Add to sorbet mixes to produce heat stable sorbets that can be flamed at the table.
  • Use as a unique suspending agent

Gels occur when hot Gellan Gum F solutions are allowed to cool and set under quiescent conditions. However, with low concentrations of Gellan Gum F, shearing the gel results in the formation of pourable fluid masses with very short, flowable texture. These systems, commonly known as fluid gels, can have a wide range of textures and can exist as a light pourable gel or a thick, spreadable paste.  Gellan gels can withstand temperatures to 120oC.

Depending on the formulation, Gellan is able to form both heat-reversible and heat-stable gels.  In addition, combining Gellan with other hydrocolloids, yields a wide selection of gel strengths and textures. Gels made from Gellan are typically resistant to enzymatic degradation and are stable in systems with pHs ranging from 3.5 to 8.0. Given the flexibility of Gellan, it is suitable for a great number of potential applications.

  • For a light viscous solution use Gellan at 0.1%-0.5%
  • For a soft gel use Gellan at 1- 1.5%
  • For a firm cutting gel use Gellan at 1.5 - 2%

Rate of Hydration:  Requires heating to 100 ºC.

Solubility:  Hot

Ph Solubility:  3.5 - 8.0

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