Gellan gum

A plant polysaccharide gelling agent in the form of a pale tasteless powder, giving clear heat-stable gels, for molecular cooking, jelly and stabilising sauces and drinks.

Gellan gum (E418) is a plant polysaccharide, a gelling agent of microbial origin in the form of a pale tasteless odourless powder that gives clear, heat-stable, cleanly cutting gels at low dosages. It is used in molecular cooking for 'fluid ravioli', jelly, gel layers and coatings, to stabilise sauces, drinks and plant milk and as a substitute for agar and gelatine.