TÖUFOOD GELLAN, gelling agent

Fibrous carbohydrate obtained by bacterial fermentation using Sphingomonas elodea. There are two types of gellan gum, high acyl and low acyl. Gellan is a low acyl gum, so it is ideal for producing firm and elastic gels and clean cuts. It is also suitable for meat and vegetable preparations using the cook-and-chill method. Gelling is rapid and once gelled, it can withstand temperatures of up to 90 °C (hot gelled product). It loses some of its gelling power in very salty solutions. It is more effective in calcium-containing products such as yoghurts or other dairy products. It is mixed in cold and then brought to the boil.