Low acyl gellan is a carbohydrate secreted by a bacterium (Sphingomonas elodea) that, when in the presence of salts or acid, forms very clear, clean, and brittle gels.
Alternative Names : E418 LA
Culinary Uses
Use to stabilize emulsifications or foams, thicken, or gel.
Preparation Tips
Presence of sodium and in particular calcium inhibits proper hydration. Addition of a sequestrant such as sodium citrate binds calcium and helps hydration.
Low acyl gellan, which is great for hard and brittle gels, can be mixed with high acyl gellan, which forms soft and elastic gels, to create gels that fall in the middle range of this spectrum.
Although synergies are rare with this gum, it produces a stronger gel when used with gum arabic.
Suggested Cooking Times And Temperatures
Scaling range: 0.05%-3.00%
Low acyl gellan is best dispersed in cold water and is improved by the presence of sugar, glycerol, alcohol, or oils, and is promoted by using hard water.
Hydration occurs between 90 and 95°C with a pH >3.9. Hydration is inhibited by the presence of sodium and calcium, but 0.1-0.3% sodium citrate helps.
Low acyl gellan will snapset, meaning that it quickly sets when under its gelling temperature (60°C). It’s gelling is promoted by calcium, magnesium, sodium, potassium and acids.
History
In 1978 gellan was discovered in the industrial laboratories of Kelco, then a division of Merck and Co.
