Gelling agent derived from fermentation of the bacterium Sphingomonas Elodea. Provides a firm gel that can withstand high temperatures. Dissolves at approximately 90°C. Does not melt after setting, so it cannot be made liquid again by heating.
Base: between 5 and a maximum of 26 grams per liter.
Use: Add cold and bring to a boil while stirring (above 90°C). Pour out and let harden for further use. Sugar in the mass makes gellan work better.
België (nl)