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| | |title=Gellan gum Cooking Wiki |
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| | |keywords=#gellangum #soyamilk #gelatine #moleculargastronomy #moleculargastronomyingredients #storecupboarditems #soya #preparedfoods |
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| | |description=Gellan gum (E418) is a water-soluble polysaccharide produced by ''Pseudomonas elodea'', a bacterium |
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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. | | 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. |
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