Gellan Gum – TEXTURAS by Albert and Ferran Adrià
The most thermally resistant gel in the modernist kitchen. TEXTURAS Gellan Gum is Albert and Ferran Adrià's rigid gellan gum — a refined gelling agent derived from the natural fermentation of Sphingomonas elodea bacteria, first discovered in 1977 — and it holds one extraordinary distinction that places it at the very top of the TEXTURAS gelling hierarchy: it withstands temperatures of up to 90°C.
Where other gelling agents soften, weep, or collapse under heat, Gellan Gum holds its form with absolute conviction — delivering a firm, precise gel with a clean, sharp cut that maintains its structural integrity through the most demanding warm service conditions any professional kitchen can produce. Heat to 85°C and cool to activate. The resulting gel is rigid, dimensionally stable, and clean-cutting — ideal for precise geometric shapes, structured plating elements, and any modernist preparation where a gel must survive heat, handling, and the scrutiny of the most exacting chef.
Note: gelation capacity reduces in highly saline solutions — adjust seasoning timing accordingly for optimal results.
Perfect for: Firm gels, geometric plating shapes, hot gels, structured dessert elements, savory gel preparations, aspics, modernist coatings, and any application demanding maximum thermal stability and precision.
Ingredients: Gellan gum gelling agent (E-418) Pack Size: 400g (14.1 oz) Origin: Product of Spain Brand: TEXTURAS by Albert and Ferran Adrià — elBulli Heritage Features: Stable to 90°C | Rigid firm texture | Clean-cut gel | Fine powder | Heat and cool activation | Professional grade
The gel that refuses to yield. Even at 90°C.
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