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Problems with Gellan

Anonymous Modernist 3337

By Anonymous Modernist 3337
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Anonymous Modernist 3337

Anonymous Modernist 3337

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So, I am pretty comfortable, and experienced, with many hydrocolloids, spherifacation etc, but I have never had anything but problems with gellan gum. I've tried numerous recipes from MC and from El Bulli, and the problem is always the same. Everything looks good until the gellan/liquid comes to a boil, then it immediately starts to clump and get disgusting. What, exactly, is going on, and how can I avoid it?

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  • 4 weeks later...
Anonymous Modernist 10

Anonymous Modernist 10

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Gellan is a very fussy hydrocolloid. It has very promising properties because you can manipulate texture quite precisely. But because it's ion-dependent it can act very differently depending on the liquid you are using. We go into this in more depth at the beginning of the Modernist hydrocolloids section of MC.

Which kind of gellan are you using? Gellan F or LT 100? What liquid are you using?

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