Monday, March 5, 2018

CINOGEL Gellan Gum Applications/Usages: Almond fluid gel

Almond fluid gel 

· 800 g skimmed milk
· 300 g roast almonds
· 3 bay leaves
· 30 drops almond essence
· 18 g sugar
· 7.5 g salt
· 5 g gellan gum (0.44%)

Heat all ingredients except the gellan gum and roughly blend with the hand blender. Leave to
infuse for 10 minutes. Pass through a fine mesh sieve, discarding the almond, and then
return to the boil. Using a hand blender, blitz in the gellan gum until dissolved and remove
from heat. Place in fridge and blend repeatedly whilst cooling until smooth

Keywords:Gellan Gum, low acyl,high acyl,LA,HA,E418
Supported by: CINOGEL BIOTECH,gellan gum manufacturer,available at: