{"id":8908,"date":"2021-01-13T17:40:52","date_gmt":"2021-01-13T17:40:52","guid":{"rendered":"https:\/\/roko.dilsecreativo.com\/goma-gellan\/"},"modified":"2023-07-26T09:22:29","modified_gmt":"2023-07-26T09:22:29","slug":"gellan-gum","status":"publish","type":"page","link":"https:\/\/rokoagar.com\/en\/products\/other-hydrocolloids\/gellan-gum\/","title":{"rendered":"Gellan Gum"},"content":{"rendered":"

[vc_row][vc_column][vc_gallery type=”image_grid” images=”8627″ img_size=”medium” onclick=””]

Gellan gum<\/h4>\n[vc_column_text css=”.vc_custom_1689724395111{padding-top: 20px !important;padding-bottom: 20px !important;}”]It is a polysaccharide obtained from the fermentation of glucose by Sphingomonas elodea.[\/vc_column_text][\/vc_column][\/vc_row][vc_row full_width=”stretch_row” content_placement=”top” css=”.vc_custom_1604597846974{padding-top: 0px !important;padding-bottom: 0px !important;}”][vc_column]

HOW<\/strong> IS IT OBTAINED?<\/h2>\n<\/div><\/div>

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.<\/p><\/div><\/div><\/div><\/div><\/section><\/div>

WHAT<\/strong> IS IT USED FOR?<\/h2>\n<\/div><\/div>

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.<\/p><\/div><\/div><\/div><\/div><\/section><\/div>

WHERE<\/strong> IS IT USED?<\/h2>\n<\/div><\/div>

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.<\/p><\/div><\/div><\/div><\/div><\/section><\/div> [\/vc_column][\/vc_row][vc_row ts_textcolor=”white” equal_height=”yes”][vc_column ts_bgcolor=”skincolor”]

Do you want more information about our products?<\/h2>\n<\/div><\/div><\/div>
\n\t\t
Contact us<\/a><\/div><\/div><\/div><\/div><\/section>[\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

[vc_row][vc_column][vc_gallery type=”image_grid” images=”8627″ img_size=”medium” onclick=””][vc_column_text css=”.vc_custom_1689724395111{padding-top: 20px !important;padding-bottom: 20px !important;}”]It is a polysaccharide obtained from the fermentation of glucose by Sphingomonas elodea.[\/vc_column_text][\/vc_column][\/vc_row][vc_row full_width=”stretch_row” content_placement=”top” css=”.vc_custom_1604597846974{padding-top: 0px !important;padding-bottom: 0px !important;}”][vc_column][\/vc_column][\/vc_row][vc_row ts_textcolor=”white” equal_height=”yes”][vc_column ts_bgcolor=”skincolor”][\/vc_column][\/vc_row]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":8920,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-8908","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/rokoagar.com\/en\/wp-json\/wp\/v2\/pages\/8908","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/rokoagar.com\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/rokoagar.com\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/rokoagar.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/rokoagar.com\/en\/wp-json\/wp\/v2\/comments?post=8908"}],"version-history":[{"count":5,"href":"https:\/\/rokoagar.com\/en\/wp-json\/wp\/v2\/pages\/8908\/revisions"}],"predecessor-version":[{"id":9089,"href":"https:\/\/rokoagar.com\/en\/wp-json\/wp\/v2\/pages\/8908\/revisions\/9089"}],"up":[{"embeddable":true,"href":"https:\/\/rokoagar.com\/en\/wp-json\/wp\/v2\/pages\/8920"}],"wp:attachment":[{"href":"https:\/\/rokoagar.com\/en\/wp-json\/wp\/v2\/media?parent=8908"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}