Gellan low

The term ”gellan” refers to a group high molecular weight polysaccharide produced by a pure culture fermentation of a carbohydrate by Pseudomonas elodea.

There are several types of gellans depending of the ammount of acyl groups: low (which forms gels) and high acyl (which is rather a thickener) gellans.

Gourmetologia commercializes low gellan, which is soluble in cold water and forms firm, non-elastic, brittle gels.

The uniqueness of gellan gels is its temperature resistance, once it jellifies it keep gel up to 120 Cesius making it the perfect choice for hot gels.

The higher the concentration of gellan low acyl, the stronger the gel.
Nutritionally, gellan low behaves like a dietetic fiber, which is in deficit in the occidental diets.
It does not add calories to the diet.

Price:

- 250g pot: 35,00€

Price includes VAT (ALV in finnish)