Gellan gum: Difference between revisions
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|title=Gellan gum Cooking Wiki | |||
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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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Latest revision as of 15:23, 26 December 2014
Gellan gum (E418) is a water-soluble polysaccharide produced by Pseudomonas elodea, a bacterium. In 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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#gellangum #soyamilk #gelatine #moleculargastronomy #moleculargastronomyingredients #storecupboarditems #soya #preparedfoods