Gellan gum: Difference between revisions
From Cookipedia
No edit summary |
(Remove image placeholder) |
||
| Line 1: | Line 1: | ||
<!-- seo --> | <!-- seo --> | ||
{{#seo: | {{#seo: | ||
|title=Gellan gum | |title=Gellan gum Cooking Wiki | ||
|titlemode=replace | |titlemode=replace | ||
|keywords= | |keywords=#gellangum #soyamilk #gelatine #moleculargastronomy #moleculargastronomyingredients #storecupboarditems #soya #preparedfoods | ||
|description=Gellan gum (E418) is a water-soluble polysaccharide produced by ''Pseudomonas elodea'', a bacterium | |hashtagrev=12032020 | ||
|description=Gellan gum (E418) is a water-soluble polysaccharide produced by ''Pseudomonas elodea'', a bacterium | |||
}} | }} | ||
<!-- /seo --> | <!-- /seo --> | ||
Gellan gum (E418) is a water-soluble polysaccharide produced by ''Pseudomonas elodea'', a bacterium. In [[Molecular gastronomy|molecular gastronomy]] it is used as a thickener, emulsifier, and stabiliser and is an alternative gelling agent to [[gelatine]]. It is also used in [[soya milk]] to keep the [[soya]] protein suspended in the liquid. | Gellan gum (E418) is a water-soluble polysaccharide produced by ''Pseudomonas elodea'', a bacterium. In [[Molecular gastronomy|molecular gastronomy]] it is used as a thickener, emulsifier, and stabiliser and is an alternative gelling agent to [[gelatine]]. It is also used in [[soya milk]] to keep the [[soya]] protein suspended in the liquid. | ||
| Line 22: | Line 20: | ||
[[Category:Store cupboard items]] | [[Category:Store cupboard items]] | ||
[[Category:Vitamins, minerals and supplements]] | [[Category:Vitamins, minerals and supplements]] | ||
{{CategoryLineIngredients}} | |||
<!-- footer hashtags --><code 'hashtagrev:12032020'>[[Special:Search/gellangum|#gellangum]] [[Special:Search/soyamilk|#soyamilk]] [[Special:Search/gelatine|#gelatine]] [[Special:Search/moleculargastronomy|#moleculargastronomy]] [[Special:Search/moleculargastronomyingredients|#moleculargastronomyingredients]] [[Special:Search/storecupboarditems|#storecupboarditems]] [[Special:Search/soya|#soya]] [[Special:Search/preparedfoods|#preparedfoods]] | |||
</code><!-- /footer hashtags --> | |||
Latest revision as of 15:23, 26 December 2014
Gellan gum (E418) is a water-soluble polysaccharide produced by Pseudomonas elodea, a bacterium. In molecular gastronomy it is used as a thickener, emulsifier, and stabiliser and is an alternative gelling agent to gelatine. It is also used in soya milk to keep the soya protein suspended in the liquid.
Find recipes that contain 'Gellan gum'
#gellangum #soyamilk #gelatine #moleculargastronomy #moleculargastronomyingredients #storecupboarditems #soya #preparedfoods