Written by Jason Logsdon


Gellan is a popular gelling agent and comes in two varieties, high acyl or low acyl. High acyl gellan typically results in soft, elastic gels while low acyl gellan creates hard, brittle gels. They are often used together to create a variety of textures. They can also be used in spherification.

Where to Buy Gellan

We always recommend ModernistPantry.com, they have great service and are really good to work with (because of this, we do have an affiliate relationship with them. We also recommend purchasing from WillPowder and you can get larger quantities and bundles at ForTheGourmet.com.

How Much Gellan to Use

Typically 0.5-1.25% Gellan is used for making gels.

Dispersion and Hydration

Gellan must be heated to hydrate.

How to Create a Gellan Gel

The gels created by gellan are highly dependent on the presence of calcium and potassium in the mixture. Even though Gellan sets at high temperatures, it must also be heated to hydrate it.

Interested in more information like this?

Modernist Cooking Made Easy: Getting Started covers many of the popular modernist techniques such as gelling, spherification, and foams. It also explores modernist ingredients like agar, sodium alginate, tapioca maltodextrin, and xanthan gum.

It is all presented in an easy to understand format along with more than 80 recipes and photographs.

I might be biased but I think
it's the best way to learn about modernist cooking!

Gellan Recipes and Articles

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All tags for this article: Gellan

Jason logsdon headshot This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.
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