Texturas Gellan 40 g-


Made from the bacterium Sphingomonas elodea. Gellan makes a solid gel which can be cut even at 90 degrees.

Fine powder. Lose its effect on contact with saline solutions.

Ingredients: Gelling agent: Gellan gum E418.


Nutritional values per. 100 g.

Energy 332/168 KJ/Kcal
Fat 0 g
Fat of which saturated 0 g
Carbohydrate 0 g
Carbohydrate of which sugars 0 g
Protein 1 g
Salt 1,2 g
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