Features
Thermoirreversible and very elastic and firm, resistant to heat and with a very clean cut.
It produces a yellowish and somewhat opaque gel.
Perfect for working with high concentrations of sugar (up to 60%), which will result in a more elastic gel, but less firm. Its texture is one of the hardest, similar to Agar, but firmer.
It gives gelling problems in very acidic media (below pH 4) and is capable of gelling alcohols up to a concentration of 50%. It is somewhat deficient on saline liquids but very effective in calcium media such as milk or yogurt.
Glan has a high resistance to freeze-thaw syneresis. Therefore, it works well as a thickener and stabilizer.
Presentation in powder form, of neutral smell and taste.
Applications
Macaroni and gelatin ravioli, veils, oil gelatins, due to its heat resistance allows its use in baked doughs (as fillings for croissant or in gelatin cubes for plum cake or muffin), and in salty, pâté en croûte, puff pastry, pieces of meat, … After passing through the oven, the filling will have a gelled compote texture.
5 gr / Kg: thick creamy textures (being a low dose, it does not produce gelatins)
20 gr / Kg: hard gels
Dissolve at room temperature, bring to a boil.
Glan needs a minimum of 80% water to act.
To use in very acidic media, first gel an aqueous base and add the acid ingredient to the hydrated gum (inmediately after from boiling).
Curiosities
E-418
It is obtained from the fermentation produced by the bacteria Sphingomonas Elodea.
A gelling agent is thermo-irreversible when the melting temperature is above the gelling temperature. In this case, the melting temperature ranges between 80-140ºC (176-284ºF) (the more calcium, the more temperature) and the gelling temperature is between 40-80ºC (104-176ºF).
Dosage
10 – 20 gr / Kg
