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Gellan is a gelling agent that was only discovered in 1977 and is obtained by aerobic fermentation of the Sphingomonas elodea bacteria. Depending on the production method, two different types of Gellan are produced. This gellan enables stable gels that can be cut cleanly and are heat-resistant up to 70 ° C (hot gelatin). Properties: Refined powder. Heat to 85 ° C, then cool down until the gelling effect is achieved. Gellan loses its gelling ability in concentrated saline solutions.
Gelling agent E418. Gelling agent: Gellan E418. Keep away from children. Application: Dissolve 5-10g per liter of liquid (aqueous medium) at room temperature. Heat to 90 ° C with constant stirring. Rest and become firm. For food, limited use. Maximum dose: 10g / kg. Store cool and dry. Product from Spain.
Characteristics: No nutritional values have to be given.
Allergy Advice about the product (contain allergens) (17789) Allergens in the ingredients if necessary bold listed. Or no allergens exist or they have not been communicated to us by the manufacturer / supplier.