CINOGEL Gellan Gum Applications/Usages: Warm tomato jelly

Warm tomato jelly

· 735 g tomatoes, oven roasted

· 18 g clear agave nectar

· 5 g fresh basil

· 1.5 g crushed black pepper

· 2 g sea salt

· low acyl gellan (0.7%)

Puree and strain the mixture, weigh and calculate required amount of gellan. Add gellan
and mix with a hand blender, bring it to a boil for 1 minute, pour and allow to set. The gel will
set while still warm. At this point, puree the gel in a blender.  

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

Supported by: CINOGEL BIOTECH,gellan gum manufacturer,available at: cinogel.com