Gellan gum: Difference between revisions

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|description=Gellan gum (E418) is a water-soluble polysaccharide produced by ''Pseudomonas elodea'', a bacterium.
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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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[[Category:Store cupboard items]]
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[[Category:Vitamins, minerals and supplements]]
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