https://www.cookipedia.co.uk/wiki/index.php?action=history&feed=atom&title=Gellan_gumGellan gum - Revision history2026-04-14T18:00:52ZRevision history for this page on [[Cookipedia]]MediaWiki 1.45.1https://www.cookipedia.co.uk/wiki/index.php?title=Gellan_gum&diff=237338&oldid=prevChef: Remove image placeholder2014-12-26T15:23:54Z<p>Remove image placeholder</p>
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Gellan gum (E418) is a water-soluble polysaccharide produced by ''Pseudomonas elodea'', a bacterium. In [[Molecular gastronomy|molecular gastronomy]] it is used as a thickener, emulsifier, and stabiliser and is an alternative gelling agent to [[gelatine]]. It is also used in [[soya milk]] to keep the [[soya]] protein suspended in the liquid.<br />
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[[Category:Ingredients]]<br />
[[Category:Molecular gastronomy ingredients]]<br />
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[[Category:Vitamins, minerals and supplements]]<br />
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