{"product_id":"louis-francois-gellan-gum","title":"LOUIS FRANCOIS Gellan Gum – Heat-Stable, Vegan Gel for Pastry \u0026 Savoury Dishes","description":"\u003cp\u003eLouis Francois Gellan Gum is a high-performance gelling agent and stabilizer used to create clear, heat-stable gels with excellent texture control. It is especially useful for fruit preparations, beverages, sauces, confectionery, dairy or plant-based applications, and modern pastry work where precision matters.\u003c\/p\u003e\n\u003ch3\u003eUse\u003c\/h3\u003e\n\u003cp\u003eDisperse into water using high shear, then heat to about 90°C to fully hydrate. Gelation is triggered by the presence of ions such as calcium, magnesium, sodium, or potassium, and the gel sets as it cools. In hard water, sequestrants such as sodium citrate or phosphates can help improve hydration.\u003c\/p\u003e\n\u003ch3\u003eRecommended Dosage\u003c\/h3\u003e\n\u003cp\u003eGeneral use: 0.05% to 4% depending on the texture and application.\u003c\/p\u003e\n\u003ch3\u003eApplications \/ Practical Uses\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eFruit fillings and bakery preparations that need to hold shape during baking\u003c\/li\u003e\n\u003cli\u003eConfections and jellies with a clear finish and elastic bite\u003c\/li\u003e\n\u003cli\u003eDairy and plant-based gels with good protein compatibility\u003c\/li\u003e\n\u003cli\u003eBeverages where you want to suspend particles without separation\u003c\/li\u003e\n\u003cli\u003eSauces, icings, and fluid gels with improved texture and stability\u003c\/li\u003e\n\u003cli\u003eModern pastry and plated desserts, including gel sheets, fluid gels, and heat-stable textures\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eObservations\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eWhite to cream-coloured powder\u003c\/li\u003e\n\u003cli\u003eOdourless and neutral in flavour\u003c\/li\u003e\n\u003cli\u003eHydrates best with heat and shear\u003c\/li\u003e\n\u003cli\u003eSets on cooling in the presence of ions\u003c\/li\u003e\n\u003cli\u003eThermally stable with good resistance to syneresis\u003c\/li\u003e\n\u003cli\u003eGel texture can be adjusted from more brittle to more elastic depending on ion content and formulation\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eDifferences from Other Gums\u003c\/h3\u003e\n\u003cp\u003eCompared with agar or gelatin, gellan gum gives better heat stability and less syneresis, making it especially useful for clear gels and hot applications. Compared with xanthan gum, it forms a true gel rather than simply thickening. Compared with carrageenan, it offers cleaner taste release and more flexibility through ion-triggered gelation.\u003c\/p\u003e\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\u003cp\u003eProduced by microbial fermentation with Sphingomonas elodea. The glucose used in fermentation is typically derived from corn or beets.\u003c\/p\u003e","brand":"Louis Francois","offers":[{"title":"3g","offer_id":46349818626292,"sku":"","price":6.25,"currency_code":"CAD","in_stock":true},{"title":"30g","offer_id":46349818396916,"sku":"","price":26.25,"currency_code":"CAD","in_stock":true},{"title":"1kg","offer_id":46349818429684,"sku":"10039","price":403.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/LOUISFRANCOISGellanGum1.jpg?v=1774738981","url":"https:\/\/supplies.gusta.ca\/products\/louis-francois-gellan-gum","provider":"Gusta Supplies","version":"1.0","type":"link"}