Gellan gum is a microbial polysaccharide used to create gels with properties that differ from gelatin or traditional pectin systems. Different grades can produce very different textures.
What matters technically
- Specify the gellan type rather than treating all gellan as identical.
- Disperse carefully to prevent clumping.
- Ion content and formulation can affect gel behaviour.
Common mistakes
- Substituting gellan directly for gelatin
- Using an unspecified grade
- Poor dispersion before hydration
My approach
I treat this as a formulation and process problem rather than a fixed recipe. Ingredient ratios, temperature, mixing, baking or setting conditions must support the texture and flavour required in the finished dessert.