Gellan is a very recently discovered (1977) gelling agent obtained from the fermentation of Sphingomonas elodea bacteria. Depending on the production method, there are two different types. This sample is firm gellan. Gellan allows us to obtain a firm gel that slices cleanly and withstands temperatures of 90 °C (hot gelatin).
Gellan forms part of the Texturas Gelification range by Albert y Ferran Adria. You can read more on his website to see uses and preparations.
• Presented the form of a refined powder.
• Heat to 85 °C, then allow to cool to achieve the gelifying effect. It loses its gelling capacity in concentrated saline solutions.