CINOGEL Gellan Gum Applications/Usages: Olive oil gelatin

Olive oil gelatin

· 350 g water

· 6 g gellan gum (1.2%)

· 1.5 g mono-/diglycerides (0.3%)

· 150 g extra virgin olive oil

· 2 g salt

Disperse gellan in water and bring to boil. Add emulsifier (one recipe actually omits this), 

olive oil and while mixing vigorously at 90 °C. 

Pour into flat tray and allow to gel. Cut into desired pieces.  

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

Supported by: CINOGEL BIOTECH,gellan gum manufacturer