Friday, March 9, 2018

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

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