Gellan gum
It is a polysaccharide obtained from the fermentation of glucose by Sphingomonas elodea.
It is a polysaccharide obtained from the fermentation of glucose by Sphingomonas elodea.
Bacteria are incubated in the culture medium where they carry out the fermentation. As a result, they generate an exudate which is then separated from the bacteria and other components of the culture. It is then dried and the powdered product is obtained.
It is used to gel and stabilization of food products. In gel form, it is clean-cut, elastic and transparent and remains unchanged after baking. As a stabilizer, it stands out for its great suspending power in different types of liquids.
It is mainly used to stabilize milk and vegetable drinks. It is also used as a gelling agent for desserts and baked fillings. It has filmogenic properties, so it is also used in molecular cuisine.
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