KelcoGel® gellan gum is a hydrocolloid from the microorganism Sphingomonas elodea. It is a water-soluble polysaccharide produced through fermentation. This gelling agent can be used alone or in combination with other products to produce a wide variety of interesting textures. Extremely effective at low use levels in forming gels
KelcoGel® F is fine mesh, low acyl gellan, which forms hard, non elastic, brittle gels and fluid gels. It soluble in hot or cold water and has a set temperature of 30º - 50ºC (86º - 122ºF). Once set it is heat stable. KelcoGel® F can also be used for hot gels that vary in viscosity (thin-thick) to help create items like consommé, gravy, cream style sauces, and custards.
For further explination of how KelcoGel® F - Low Acyl Gellan Gum works see "Ion-Coagulated Gels" in Modernist Cuisine volume 4, pages 124-125.
This product is certified Kosher (Pareve) by the Orthodox Union