Go to the Article: The Science of Fluid Gels
Hi Michael, I would stay away from kelcogel F as it is extremely temperamental and does not like to set in acidic conditions. try something like ultra tex 4 (does not require thermal activation and is very stable). Also gel tends to run, so i wouldn't recommend as a filling. It would make an awesome decoration ontop of the cake. HB to your daughter.
This site is so good. I wish we had a bigger community to talk about things. My daughter wants a lemon-raspberry cake for her birthday and instead of a lemon curd filling, I was thinking of making a lemon fluid gel using kelcogel F. From what you say above, the gel shouldn't "weep" and should hold up as a cake filling, right?
@Lorraine Esterling @Nell Welch #SPAM
If I want to make an alcoholic based gel do you have any recommendations?
nice post to explain why gellan gum can be used as fluid gels
Hi, chefs!
I'm trying to develop a recipe of broths/stocks in a gum that can be stored in freezer. Picture a chewable gum broth. Is it possible? After freezing it for better storage, can it be thawed and consumed with no texture modifications? What's the proper gelling agent for that?
Thanks!
It works out amazing for it.
Hi chefs if I wanted to freeze a Gellan gel in a mold pop it out and wrap it in dough, then proof and bake. Would the gel hold properly or would it start to break down in the freezing and defrosting process?
I thought we should mix all dry ingredients (sugar + gellan) mix them with the liquid then disperse then heat up as per above steps. So which one is the best step??
Also, if I want to introduce milk into the coffee + sugar (milk coffee), what's the ratio and the proper step to make it liquid gel?? Thanks guys
A pretty safe ratio for gellan is 1% so 1.3grams for that would be a good jumping off point. Mix all of your ingredients except the gellan and heat them up, then disperse the gellan to hydrate.
Hi team! If I want make coffee/tea (sweet taste not bitter) gel, say the ratio is 100 ml coffee/tea water + 30 gram sugar, what's the ratio of gellan f gum to water + sugar?? Also, should I mix the sugar with gellan f gum then add to cold water then heat it up or should I mix the gellan with water heat it up then add the sugar once it has dispersed?? Thanks
gracias muy bueno
@Luiz Antonio Rocha xanthan gum is a thickener, not a gelling agent. you will get something similar to a gel if you use enough zanthan gum however, you'd probably need about as much by weight zanthan gum as the fluid you're trying to gel. zanthan gum, while it is well suited for thickening, as increase the concentration of zanthan gives the liquid a mucus like texture which is very unappealing. there are many hydroccoloid thickeners/gelling agents out there: agar, ultratex, etc. however, xanthan gum is not one of them.
Separate yolks, process with an immersion blender, strain, and vacuum seal with some salt.
Cook this sous vide at just below the coagulate temperature (below I think it says 70C) for twenty minutes.
Empty the bag into a blender and process smooth.
Depending on how close you get to the coagulate temperature controls the final gel viscosity, but yes the yolk is totally capable of producing its own gelling without hydrocolloids.
It would have an awful/gummy texture by the time you added enough to achieve that thickness. In my experience.
Hi! Can i use a xantam gum to make fluids? What proportions?
Egg yolk would coagulate by itself without the addition of any gum, just by heating it up. The more you heat it, the thicker it would get, so you cold try cooking it sous vide at different temperatures near coagulation point until you get the desired texture
KELCOGEL® gellan gum is a polysaccharide manufactured by microbial fermentation. Gellan gum is extremely effective at low use levels and forms solid gels at concentrations as low as 0.1%. This multi-functional gelling agent can be used alone or in combination with other products to produce a wide variety of interesting textures.
Agar-agar is a natural vegetable gelatin counterpart. White and semi-translucent, it is sold in packages as washed and dried strips or in powdered form. It can be used to make jellies, puddings, and custards. For making jelly, it is boiled in water until the solids dissolve. Sweetener, flavouring, colouring, fruit or vegetables are then added and the liquid is poured into molds to be served as desserts and vegetable aspics, or incorporated with other desserts, such as a jelly layer in a cake.
What is the difference between agar agar and the Kelcogel?
I guess you have to work with a gum that has a hydration point bellow the coagulation temperature of the yolk. I think the temperature is 70ºC so you´ll have to raise it or work with gum that hydrates bellow this temperature.
I'm trying to make a Egg Yolk gel, what do you think would be the best way to go about making that so the yolks don't scramble?
for how long can I use it?
for how long can I used it?
