A very recently discovered (1977) gelling agent
obtained from the fermentation of Sphingomonas elodea
bacteria.
Depending on the production method, there are two
different types of gellan. This sample is firm gellan.
Gellan allows us to obtain a firm gel that slices cleanly
and withstands temperatures of 90 °C (hot gelatin).

Characteristics: Presented in a refined powder. Heat to
85 °C, then allow to cool to achieve the gelifying effect.
It loses its gelling capacity in concentrated saline
solutions.