A very recently discovered (1977) gelling agent obtained from the fermentation of Sphingomonas elodea bacteria.
Depending on the production method, there are two different types of gellan. This sample is firm gellan. Gellan allows us to obtain a firm gel that slices cleanly and withstands temperatures of 90 °C (hot gelatin).
Characteristics: Presented in a refined powder. Heat to 85 °C, then allow to cool to achieve the gelifying effect.
It loses its gelling capacity in concentrated saline solutions.