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Gellan gum: Difference between revisions
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|title=Gellan gum | |title=Gellan gum Cooking Wiki | ||
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|keywords= | |keywords=#gellangum #soyamilk #gelatine #moleculargastronomy #moleculargastronomyingredients #storecupboarditems #soya #preparedfoods | ||
|description=Gellan gum (E418) is a water-soluble polysaccharide produced by ''Pseudomonas elodea'', a bacterium | |hashtagrev=12032020 | ||
|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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[[Category:Store cupboard items]] | [[Category:Store cupboard items]] | ||
[[Category:Vitamins, minerals and supplements]] | [[Category:Vitamins, minerals and supplements]] | ||
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