250 g Can
|GellaZoon Low forms firm, non-elastic, rather fragile gels.
Used in making desserts, aspic, fruit products and jams, beverages, dairy
foods, sugar icings, glazes, and more.
Gellan gum, from which GellaZoon is made, is widely used in the food industry for gelled
products, such as desserts, aspic, fruit products and jams, beverages,
dairy foods, sugar icings/glazes etc.
After heating and cooling, Gellazoon
forms firm gels even at low concentrations (0.5 %) which are characterised
by very clear colour and aroma.
Gellazoon displays better gelling and water-binding
properties than Agazoon and the elasticity of the gels can be steered by
varying the dosage of the gelling agent.
By destroying the firm gels produced
with Gellazoon, e.g. by using an electric blender, smooth textures can
These so-called liquid gels possess pseudo-plastic characteristics,
i.e. the gel is liquefied through shaking and stirring and is pourable.
After a longer period of standing, it sets (like ketchup). Particles such
as herbs or gel capsules can be suspended in these liquid gels too (see
Gellazoon Low Application example: Preparation of gel drops
1) Completely dissolve 3 flattened spoons of Gellazoon® low in 100 ml
of cold liquid (broth, juice, etc.) and store it over night.
Completely dissolve 5 flattened spoons of Calazoon® in 130 ml of cold
Drip the Gellazoon® low solution into a bath of Calazoon® solution
using a spoon or dipper.
You will get gel droplets that excite the water with exceptional flavour
as they crack in the mouth and then release the aroma liquid.
TexturePro GellaZoon Low
Professional Food Texturizer for Molecular Gastronomy
Imported by Culinary Imports
- Made by Biozoon