CINOGEL Gellan Gum Applications/Usages: Grape fluid gel

Grape fluid gel

· 720 g white grape juice

· 12 g low acyl gellan gum (1.5%)

· 80 g muscat wine

Whisk gellan into grape juice and carefully bring to a boil. Pour liquid through a fine sieve
into a jug and cool to 35 °C. Periodically, blitz the gel with an immersion blender. When the
gel has cooled, add the wine and blend again. Pass through a fine sieve and refridgerate until
needed.  

Keywords:Gellan Gum, low acyl,high acyl,LA,HA,E418

Supported by: CINOGEL BIOTECH,gellan gum manufacturer