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 to do in practice
- Specify the gellan type rather than treating all gellan as identical.
- Disperse carefully to prevent clumping.
- Ion content and formulation can affect gel behaviour.
If it is going wrong, check these first
- Substituting gellan directly for gelatin
- Using an unspecified grade
- Poor dispersion before hydration