Gellan gum, E 418
Produced by fermentation with a specific bacterial culture.
Can be used as a substitute for gelatine in, for example, the production of vegan wine gums. Can also be used to stabilize plant-based beverages and ice cream.
Gellan gum has a very high functional effect at low addition.
Gellan gum is available in both low and high viscosity. Low viscosity gives a soft and elastic gel while high viscosity creates a firm and porous gel.
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From start to finish: How to buy stabilizers
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