Gellan gum used in jelly
- 4 years ago
Gellan gum(https://www.cinogel.com) is an excellent gelling agent when used in products such as jelly, jam, candy and other water based dessert gel products, usage can be as low as 0.1% - 0.5%.
Features of Gellan Gum Low Acyl:
1.Gellan Gum LA Gel Strength can be as high as 1300g/cm3 (perfect for gelling application) ;
2.Transparency/ Transmittance can be as high as 95%(good for Plant Tissue Culture Mediam Application);
3.Heat Stability; Heat Irreversible;
4.Excellent acid stability;
5.Better taste-releasing ability;
6.Good compatibility with other ingredients and hydrocollids;
7.Fluid gel suspension;
8.Quite low dosage(0.01%-1.5%).
9.Good Moisture Maintain Ability.
Ingredients list:
350 g Water
6 g Gellan Gum
2 g Salt
3 g Glicemul
150 g Olive oil
How to make it step by step:
-Combine together the water with the gellan gum, salt and glicemul
-Heat until boiling point
-Remove from the heat and let cool until 80ºC
-Add little by little the olive oil stirring constantly
-Put in moulds and let to set
Features of Gellan Gum Low Acyl:
1.Gellan Gum LA Gel Strength can be as high as 1300g/cm3 (perfect for gelling application) ;
2.Transparency/ Transmittance can be as high as 95%(good for Plant Tissue Culture Mediam Application);
3.Heat Stability; Heat Irreversible;
4.Excellent acid stability;
5.Better taste-releasing ability;
6.Good compatibility with other ingredients and hydrocollids;
7.Fluid gel suspension;
8.Quite low dosage(0.01%-1.5%).
9.Good Moisture Maintain Ability.
Ingredients list:
350 g Water
6 g Gellan Gum
2 g Salt
3 g Glicemul
150 g Olive oil
How to make it step by step:
-Combine together the water with the gellan gum, salt and glicemul
-Heat until boiling point
-Remove from the heat and let cool until 80ºC
-Add little by little the olive oil stirring constantly
-Put in moulds and let to set