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hot cling for sauces
Itis an emulsifying agent that helps fat and water stay together
Crafted by the mixology experts at Fee Brothers
oil reduction
Gellan Gum- LT100 High Acyl BJ hot cling for saucesGellan gum is a hydrocolloid, a water soluble polysaccharide produced through fermentation. Used as a thickener, emulsifier and stabilizer. Gellan Gum LT100 is fine mesh, high acyl Gellan, which forms soft, opaque, elastic, non brittle gels. It has a higher viscosity and clean mouthfeel. It soluble in hot water and Hydrates at 185F 85C, Gels from 158 176F 70 80C, Melts from 160 167F 71 75C It is thermo reversible and will remelt after setting, if heat
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