Description
Gelling agent.
Polysaccharide obtained by the fermentation of a bacterium.
How to use: Apply at room temperature, bring to 80ºC, better boil .
Application: Any type of liquid.
Observations: Rigid gel that resists temperature.
Processing: Sheets / Ravioli / Oil jellies / Croissant fillings / Plum cake cubes
Makes it possible to achieve a very strong cutting jelly.
Properties: refined powder; loses its gelling ability in very salty solutions; for use in food preparation – limited use.
Ingredients: gellan gum (E418).
Store in a dry and cool place, protected from light.
Nutrition value per 100g:
Energy 704 kJ / 168 kcal
Fat 0 g
of which saturated 0 g
Carbohydrates 0 g
of which sugars 0 g
Dietary fiber 82 g
Protein 1 g
Salt 1.2 g