After watching all the fluid gel videos about half a dozen times each, I started wondering how I would approach making fluid gels out of different kinds of fluids. The problem is that I'm lacking in some understanding about which dry ingredients (thickeners/gellers) to use and why to use them. For example, Beet Fluid Gel uses low acyl gellan gum and xanthan gum but Orange Gel uses Kelcogel F and xanthan gum and Soubise Fluid Gel uses only Kelcogel F. Are there some basic rules to follow if I wanted to start with something like celery juice or carrot juice?
