Gellan Gum 1KG

Gellan gum is a gelling agent and stabiliser, listed as E418, sold here in a 1 kg tub by Louis François, a supplier of texturing agents for pastry chefs, ice cream makers and cooks based in Collégien, east of Paris. It comes as a fine powder that hydrates quickly without lumps. It sets firm, clean gels that keep the taste of the ingredients and, unlike gelatine, hold up to heat: an insert or jelly made with it will survive being served warm.

Louis François recommends a dose of 0.2 to 1% of the weight of the preparation. Disperse it in the liquid while stirring, then heat to 90 °C to activate it. Salts such as calcium, potassium or sodium help it set; in very hard water, the maker advises adding a sequestrant such as sodium citrate. The uses given are aspics, jellies, entremets inserts and fruit preparations. It also combines with other hydrocolloids, such as xanthan gum, and works well with milk or egg proteins, which opens the way to gelled creams and fluid gels that hold pieces in suspension.

Keep the tub closed, away from moisture and heat. You will also find it on the shelves of our shop, 58 rue Tiquetonne, Paris.