troubleshooting gellan gum

[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?

[Ke Kau]

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?

←

Calcium helps with gellation, but sugar will inhibit. I always process my mixes in the blender, sprinkling the gum into the vortex. Allowing 2 minutes or so of hydration time, then adding sugar. Any time I've added sugar pre-hydration, it never sets.

[TheSwede]

Calcium helps with gellation, but sugar will inhibit.  I always process my mixes in the blender, sprinkling the gum into the vortex.  Allowing 2 minutes or so of hydration time, then adding sugar.  Any time I've added sugar pre-hydration, it never sets.

←

Do you use boiling water in the mixer, mix/hydrate and then add sugar? Do you need to re-heat or is that enough to make the gel?

I usually have problems hydrating both gellan and agar, but hydrating in a small amount of water first and then adding flavours/sugar/acids might help.