Sosa - Gelling agent
Gellan Gum - 500 g
E418 gelling agent obtained through fermentation, for firm gels and clean cuts.
Sosa Gellan Gum (E418) is a natural gelling agent obtained through bacterial fermentation, used to create firm, transparent gels that withstand baking. It is not thermoreversible but can be frozen, and is suitable for both sweet and savory preparations.
Technical specifications
- Dosage according to texture
- 10 to 20 g/kg
- Cooking behavior
- Oven-resistant
- Cold behavior
- Freezable
Recommended applications
- Sweet or savory jellies
- Fruit pastes and firm jams
- Inserts for entremets
- Fillings intended for baking
Complete technical sheet
| Brand | Sosa |
|---|---|
| Size | Resealable 500 g jar |
| Origin | Natural bacterial fermentation |
| Composition | Gellan gum (E418) |
| Storage | Store away from moisture and light, between 15 and 25 °C |
Frequently asked questions
Your questions, our tips
Does gellan gum withstand baking?
Yes, this is one of its main advantages: the gel remains stable even after baking, which sets it apart from conventional gelling agents that melt when heated.
Can a gellan gum gel be remelted?
No, it is not thermoreversible: once gelled, the gel keeps its texture even when reheated, unlike NH pectin.
Is it suitable for savory preparations?
Yes, it can be used in both sweet applications (fruit pastes, firm jams) and savory ones (jellies, inclusions for dishes), provided the dosage is adjusted to between 10 and 20 g/kg depending on the desired texture.
Additional resources
Explore further
Shipping and Delivery
Processing and Delivery Times
- Order Preparation: 0 to 2 working days
- France, Belgium, Germany: 1 to 2 working days
- Europe: 2 to 5 working days
- Click & Collect Osny: 24-48h
Shipping Fees
- FR, BE, DE: based on weight
- Europe: based on country and weight
- Click & Collect Osny: Free
Exact fees are calculated at checkout.
