low-acyl gellan vs Gellan F vs High Acyl Gellan Gum

wschreuders

Hi Guys

So I got myself some Gellan but it's pretty sparse on the details of exactly what type of Gellan it is.

It's this product:

http://www.albertyferranadria.com/eng/texturas-gelification-gellan.html

Does anyone know which type of Gellan this is and if I can use it for the Gel recipes and foam recipes?

Anyone know what Gellan F is by the way? it's listed as an ingredient in the coconut foam recipe.

Thanks in advance

Wouter

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Comments

Pepijn_31744

On page 116 of the hydrocolloid recipe collection (v3) there's a conversion table for brand names. According to that table Texturas Gellan is low acyl gellan. Page 39 of the recipe collection has some information regarding the use of low acyl gellan.

Pepijn_31744

Pretty sure Gellan F is low-acyl gellan as well.

prince_of_porcelain

My Kelcogel F is labelled low-acyl gellan

grandpa.yum

if it's Kelcogel (most are and have just been rebranded) F is low acyl, LT100 is high acyl.

wschreuders

Ok thanks! so... basically I'll be able to use it for any recipes on chefsteps requiring low-acyl Gellan... and Kelcogel and Gellan are the same thing? Also, is there a way to use low-acyl for a high-acyl recipe? they seem to have similar properties. some way of converting.

Brendan_Lee_56950

Nope can't swap Low for high, they are different animals altogether

Manfred_18311

Changing

the gallant within a recipe is possible but really depends on the texture and

properties you find acceptable as result of your recipe. It is possible to mix

both in the appropriate ratio and often processed so with liquid gels. Here some more

detailed Info on LAG and HAG I came across the other day :

High/low acyl Gellant

Citation:

"It is available in two forms (high or low acyl

content). The acyl groups have a profound influence on gel characteristics. The

high acyl form produces soft very elastic and non-brittle gels, while the low

acyl form produces firm, non-elastic and brittle gels. They may be used alone

or blended to give products with the desired characteristics.”

BastienB_644209

Dear all,

I'm new in this community and I find this subject because I search information about Gellan. I take the opportunity of this subject to ask my questions. I'm sorry if it's not the right way to ask my question and feel free to tell me if I need to post a new subject.

I'm working on stabilization of almond milk beverages and dairy protein beverages.

I fond 2 products which looks to be specially designed for these types of application in CpKelco range :

- Kelkogel HS-B which is described in the technical data sheet of the product as usable for stabilization of neutral pH soy beverages

- Kelcogel HM-Pure which is described in the technical data sheet of the product as usable for stabilization of neutral pH dairy beverages.

They are both described as high acyl gellan and I'd like to know if someone can tell me the differences between them than can explain why they can't be used in the same application even if they are high acyl gellan both.

Thanks in advance for your help.

Bastien