Gellan Gum Powder

Plant Gel is the brand name for the Gellan Gum of Marine Hydrocolloids. Plant gel can be used as a replacement for Agar Agar for many applications. Plant gel melts at 80°C to 100°C and gels at 10 to 50°C. Plant Gel can be used for making clear gel, with rigidity, thermal stability, compatible with natural additives. Hence ideal for preparation of nutrient media for most microbial application and plant tissue culture work.With prominent gelling properly plant gel is widely used in food such as jelly, beverages, dairy products, jams, candy icing etc. As the stabilising agent plantgel is used in icecream to improve shape maintenance. In cakes and cheese cakes it has moisture retention. Freshness preservation and shape preserving effects. In candy, plant gel is used to provide the product with good structure and texture and to shorten the formation time of starch soft candy gel. It can also be used in production of jam and jelly in place of pectin, as well as in stuffing of pastry and fruit pie.