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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, 400 g

SKU: 1014
CHF 99.90Price
CHF 24.98 per 100 Grams
VAT Included
Quantity
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