Low acyl gellan gum is a versatile gelling agent known for creating firm, brittle, and clean-setting gels. Made from fermented carbohydrates, it’s a popular choice in modern kitchens and food labs where precision and presentation matter. What makes low acyl gellan special is its ability to form clear, heat-stable gels that can hold their shape well—even in thin layers or at high temperatures. Unlike gelatin, it sets quickly and doesn’t melt easily, making it ideal for recipes that need structure without sacrificing appearance.
In the kitchen, low acyl gellan gum is great for making everything from elegant gel sheets and cubes to layered terrines and molded appetizers. Chefs often use it in fluid gels (where a gel is blended into a sauce-like texture) or to create clean-cut garnishes that stay intact on the plate. It works well with both sweet and savory ingredients and is often used in dishes that require reheating or need to be served at room temperature or warmer. Whether you're experimenting with molecular techniques or just want a reliable gel, this ingredient is a solid choice.
Ingredients: Sucrose, food grade gellan gum, sodium citrate.
Nutritional information coming soon