Gellan comes from a recent discovery where a gelling agent, known as gellan, is obtained from the fermentation of Sphingomonas elodea – a type of bacteria. There are different types of gellan depending on the production method. This Gellan Texturas is a firm gel which makes it easy to handle and slice cleanly and can withstand temperatures of 90°C – ideal for hot gelatin.
It comes from Albert and Ferrán Andrià – highly praised creative chefs of the world-renowned El Bulli restaurant in Catalonia, Spain.
Suggestions: Make a translucent gelatin sheet for wrapping your favorite combinations of delicacies to produce an exotic ravioli-type creation. Use Gellan Texturas with our Saffron to make clear noodles that hold up to heat.
More About Gellan
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 of gellan. This sample is firm gellan. Gellan allows us to obtain a firm gel that slices cleanly and withstands temperatures of 90 °C (hot gelatin).
- Presented in 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.