top of page

gelling agent

150g / 400g

Gellan can be used to produce both cold and warm jellies with a firm, stable consistency. After gelling, they can be reheated to up to 80°C.

Properties & application notes

  • Finely ground powder, carbohydrate containing fiber, made on a plant basis
  • Vegan, gluten free
  • Stir in 5-10 g of gellan per liter of liquid, heat to 90° C, cool to achieve the gelling effect
  • If necessary, reheat to up to 80°C
  • Loses the ability to gel in highly saline solutions.
  • Has a stronger effect when the food to be gelled contains calcium.

Gellan, 150 g

SKU: 1013
100 Grams
VAT Included
  • product info
    Ingredients: Gellan (E 418 / polysaccharide obtained by microbacterial fermentation)
    Allergens: None
    Storage: Keep cool and dry (up to 25 degrees), do not expose to direct sunlight

    Nutritional values per 100 g
    Calorific value/kJ = 704 kJ
    Calorific value/kCal = 168 kcal
    fat/g = 0 g
    saturated fat/g = 0 g
    carbohydrates/g = 0 g
    sugar/g = 0 g
    protein/g = 1 g
    sodium/g = 478 mg
    Potassium/g = 4,650 mg

bottom of page