Details
A gelling agent produced through fermentation of an algae, gellan gum is used in molecular gastronomy to make all sorts of jellied pieces with distinctive shapes.
High acyl gellan will produce a soft flexible gel/jelly. Gellan gum gels are not thermo-reversible, the gels formed are not altered by high heat. Once set, the high-rate acyl jelly can be heated up to about 80°C without melting. These gels retain their stability under a wide range of pH.
Dissolves between 85-95c, mix in to cold base
