Raisin gel
500 g raisins
500 g water
1 g sodium citrate (0.2%)
0.75 g high acyl gellan (0.15%)
3 g low acyl gellan gum (0.6%)
500 g water
1 g sodium citrate (0.2%)
0.75 g high acyl gellan (0.15%)
3 g low acyl gellan gum (0.6%)
Bring water to boil and pour over raisins. Leave to step over night. Drain through chinois.
Transfer raisins to blender and blend for 3 min or until smooth. Pass through chinois. In a
small saucepan, bring 500 g raisin puree to a boil. Transfer to a blender, and with the
blender running at high speed add sodium citrate, high acyl gellan and low acyl gellan.
Blend for another minute. Pour onto flat tray to form a layer 3 mm thick. Let cool until set. Cut
into small squares and serve.
Keywords:Gellan Gum, low acyl,high acyl,LA,HA,E418
Supported by: CINOGEL BIOTECH,gellan gum manufacturer,available at: cinogel.com
