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What is Gellan Gum?
Gellan gum is produced by fermentation. The micro-organism naturally responsible for this fermentation is the Sphingomonas elodea, which lives on an aquatic plant, Elodea Canadensis. It is able to withstand 120°C heat, making it especially useful in culturing thermophilic organisms. One needs only approximately half the amount of gellan gum as agar to reach an equivalent gel strength.
What does Gellan Gum Do?
As a food additive, gellan gum is used as a thickner, emulsifier and stabiliser.It does not alter the taste of foods to which it is added. Gellan gum is used primarily as a gelling agent, alternative to agar, in microbiological culture. Gellan gum’s resistance to heat allows processed foods to better support temperature changes during transportation and storage. Used in very small doses, it acts as an anti-settling agent in liquids, while adding only a very light viscosity. It may well allow, for example, the uniform distribution of cocoa in chocolate milks or strengthening agents like calcium or fiber in all kinds of beverages.
Why Use Gellan Gum In Molecular Gastronomy?
Gellan Gum is a gelling agent obtained via fermentation used to produce firm gels that slice cleanly & withstand high temperatures. Gellan gum gels are easily sculpted so it is often used to make all sorts of original dishes from a full range of liquid foods such as broths, infusions and juices.