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Gellan
Appears in
Published 1991
Gellan is a fermented product that comes in two forms: low-acyl gellan (sometimes sold under the name Kelcogel F) and high-acyl gellan (sometimes sold under the name Kelcogel T100). Don’t equate the two simply because they are both gellans, but keep in mind they’re as different as any one hydrocolloid from another.
What the two gellans do have in common is the ability to thicken sauces and form emulsions with a creamy mouthfeel. Low-acyl gellan, which is clear when in a gel, is sometimes used to give body to consommé.
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