Toufood Gellan 350g

Powdered Gellan Gum

Toufood Gellan 350g is a high-performance gelling powder used to create firm, elastic gels with a clean cut and smooth finish. Produced through the fermentation of Sphingomonas elodea, this modern texturising ingredient is widely used in contemporary food preparation where stability, precision, and heat resistance are important.

Unlike many traditional gelling agents, gellan gum creates gels that remain stable at high temperatures, making it particularly useful for hot gels, structured vegetable preparations, plated elements, and cook-and-chill recipes. Once set, the gel can withstand temperatures up to 90°C, allowing dishes to hold their shape during reheating or service. At i4C, we like using Toufood Gellan for shaped vegetable terrines, clean-cut stock gels, hot savoury cubes, and elegant plated components where a more refined texture is needed.

Gellan powder is highly efficient, with only a small amount needed per litre. It disperses cold with strong agitation before being heated to boiling point to activate the gelling process. It works especially well with calcium-rich ingredients such as yoghurt, cream, and dairy-based mixtures, helping create firmer, more resilient textures.

Its neutral flavour profile makes it suitable for both savoury and sweet applications, pairing naturally with vegetable juices, consommés, dairy, fruit purées, herbs, stocks, and infused liquids.

Key Features:

• 350g professional gellan gum powder.
• Creates firm, elastic, clean-cut gels.
• Heat resistant up to 90°C once gelled.
• Suitable for hot gels and cook-and-chill preparations.
• Cold dispersible before heating activation.
• Works particularly well with calcium-rich ingredients.
• Very low usage rate with high yield.
• Approximate dosage: 6–10g per litre.
• Suitable for structured savoury and sweet recipes.

Recipe Inspiration:

• Use Toufood Gellan to create warm pea and mint gel cubes for modern plated starters and tasting menus.
• Blend it into a rich mushroom stock to produce clean-cut savoury gel sheets for layered dishes and garnishes.
• Create coconut and lime hot gel squares to serve alongside tropical desserts and sorbets.
• Set roasted pepper purée with gellan gum for neat vegetable terrines, canapé bases, or structured side dishes.

Why is gellan gum useful for hot gels?

Gellan gum creates gels that remain stable at much higher temperatures than many other gelling agents. This means the finished preparation can often be reheated or served warm without melting or losing its structure, making it useful for hot plated dishes and cook-and-chill service.

What texture does gellan gum create compared to gelatine?

Gellan gum typically produces a firmer, cleaner-cut texture with more precision and stability. Depending on dosage, it can create anything from delicate fluid gels to dense sliceable gels with sharp edges and smooth surfaces.

Why does gellan gum work well with dairy products?

Calcium naturally strengthens the gelling effect of gellan gum, which means ingredients such as yoghurt, cream, and milk-based mixtures can produce firmer and more resilient textures. This makes it popular for dairy gels, panna cotta-style preparations, and structured creamy elements.