Gellan F or LT100, someone explain this alphabet soup!
One of the most common questions we get is “What type of Gellan gum should I buy”? There are so many factors that go into answering this question that often I must offer the dreaded response “It depends”. But before you throw your hands up, the first step to deciding the right Gellan for you is to get to know your Gellan.
“What type of Gellan gum should I buy?”
What’s the difference?…
Gellan F (Low Acyl)
Gellan F makes a brittle gel that is clear. A brittle gel is a term we throw around a lot and it may confuse some. Think of it like this, if you try to bend a brittle gel it will split and break similar to gelatin. Gellan F should be mixed into cold water before heating to between 167-203F (75-95C). At this temperature the Gellan gum fully hydrates and will turn into a gel once it cools below 50-122F (10-50C). Acidity plays a factor in the gelling of Gellan F, make sure the liquid you are trying to gel is above 4ph. Litmus test strips are the easiest way to find out how acidic a liquid is. Gellan F is thermoirreversible which means it cannot be reheated and melted.
Gellan LT100 (High Acyl)
Gellan LT100 makes an elastic gel that is opaque. An elastic gel is a soft gel that can stretch slightly. Gellan LT100 should be mixed into cold water before heating above 185F(85C) or above. At this temperature the Gellan gum fully hydrates and will turn into a gel once it cools below 158- 176F (70-80C). It can also be used as a thickener is the liquid isn’t heated. Acidity plays less of a factor and it can work with pH levels as low as 3. Gellan LT100 is thermoreversible and can be heated and melted.
Confusing? Here is a handy dandy table to help you reference all of this.
|Gellan F||Gellan LT100|
|Usage ratio||0.05 – 3%||0.05 – 3%|
|Hydration temp||167-203F (75-95C)||>185F (85C)|
|Gelling temp||50-122F (10-50C)||158- 176F (70-80C)|
|Melting Temp||176-284F (80-140C)||160-167F (71-75C)|
Soooo, which one do you need?
Gellan F is the most commonly used of the two products, It can be used for fluid gels, suspension in drinks, plating gels, and more. If you are using a recipe that just says “Gellan gum” most of the time it is Gellan F. If you are thickening or gelling dairy products then we suggest Gellan LT100 due to its opacity and creamy texture.
It will come down to what you need for the final product. If you’re still scratching your head over which Gellan best fits your needs – as yourself these questions:
- Am I looking for a clear and firm gel? Choose F!
- Am I looking for a soft gel that can be opaque? Choose LT100!
If you’re thinking “I want a clear and soft gel” you may want to choose from one of our many other gelling ingredients. Just write me through Ask a Chef and I’ll help you tackle it.
But wait there’s more! You also have the ability to use both these ingredients in the same recipe to get the benefit of both ingredients. This isn’t a cure all situation as there is a give and take when doing something like this. The one thing you will not be able to change is the opacity of the gel if you use Gellan LT100. If you do choose to so this there will be some testing to do to find the correct texture.
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January 7, 2019 12:30 pm
I just used your product (gellan gum f) and I am completely satisfied with the result of it! Thanks for your best services,
April 21, 2019 2:35 pm
Hi, i need to do pudding and wanted to use a binding agent/gelly feel to it instated on cornstarch.. i have the full kit from you, just not sure which one works best. i dont want to use agar agar as i know it works i wanted to try a new way of doing the almond milk choco pudding… thanks for the help in advance!
April 22, 2019 12:31 pm
Try using Gellan LT100 in a ratio of 1% or lower. Dry mix it with the other dry ingredients and bring it to 180F for it to hydrate. This should give a nice creamy mouthfeel similar to a pudding. Alternatively if you cannot heat the almond milk, you could use Ultra-Tex 3 in a ratio of 8%.
May 24, 2019 11:44 pm
David Barzelay uses gellan gum in a fondue recipe. Would this most likely be Gellan LT100? Also, what are the advantages of using gellan in a fondue over other types of gelation agents and thickeners?
May 28, 2019 4:12 pm
Assuming the gellan is added to maintain the correct texture and cling at higher temperatures, it is likely to be LT100. LT100 begins to melt at around 160F and has that great creamy mouth feel for the fondue.
June 8, 2019 11:25 am
I found a low-acyl gellan base fluid gel in one of the cook book with additions of sodium hexametaphosphate and calcium gluconate.what does the additionals of the later two help in the gelling process with low acyl gellan and at what percentage ?
June 10, 2019 9:54 am
We would have to see the full recipe to fully understand the ratios, but something doesn’t add up with this. Sodium hexametaphosphate would render the calcium completely useless. SHMP is a sequestering agent used specifically to hide calcium ions.
April 28, 2020 4:40 pm
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