LA (Low Acyl) gellan gum. Polysaccharide obtained by
the fermentation of a bacterium

Properties: Gelling agent.

Use: Apply in room temperature, heat to 80 °C – better bring to boil.

Application: Any kind of liquid.

Observations: Rigid gel, resists high temperatures. High concentrations produce flatulence and gas accumulation.

Elaborations: Sheet / Raviolis / Oily gelatines / Croissant fillings / Cubes of plum cake

Allergens: No allergens