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Gellazoon (250g) comprises gellan gum, a gelling agent produced by
fermentation. Gellan gum 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.

Extra Info

By destroying the firm gels produced with Gellazoon, e.g. by using an electric blender, smooth textures
can be achieved. 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
Instructions for the production of gel noodles:
- Stir 2 level measuring spoons of Gellazoon into 100 ml of cold liquid (broth, juice, etc.);
- Stirring continuously, bring the solution to the boil, pour into a mould or as a thin layer, and leave to
cool and gel.
- Cut the gelled layer into narrow strips.