Stabilizers: Gellan Gum

It is obtained from fermented bacteria. Gellan gum is characterized by high gel strength, ease of use, clarity, flexibility, reliable supply, and ability to be used in a variety of combinations. It can be used as a stabilizer in ice cream, yogurt, custards, and sour cream, while its moisture retention abilities can enhance baked products. It needs to be heated to 85°C / 185°F to fully hydrate, and must be allowed to cool in order to gel properly. Highly saline liquids break the gel. Gellan gum is recommended for ice creams, sorbets, and sherbets.