Jeffje

today, i ran an experiment with gellan gum using different blends of LA and HA types. most of my samples were able to gel at room temperature, my sample of 100% LA is still liquid. i took 1.0 g LA gellan (CP Kelco Gellan F) and dispersed it in 10 g granulated sugar. i then whisked the mixture into 200 g boiling water, resulting in a 0.5% gellan solution. i have been able to get the solution to gel by adding calcium lactate, but otherwise, it remains liquid. shouldn't LA gellan solidify on it own as it cools, or does it only gel with calcium?

RE: the neutral base - Domino Sugar makes a product called Envision which is sugar that has been crystallized with an ingredient that blocks your taste buds' ability to taste it as sweet. i've got a sample, but i haven't really played with it much. theoretically, you should be able to use it to achieve the textural effects of sugar in a savory application.