With the questions about what happens to milk when you add 3% low acyl gellan, we figured a picture might solve some questions. The amount of gellan in this milk is off the charts for a use-as-is product. However, when it is used in pasta fillings, vegetable purées, ice cream bases, and herb sauces, it adds an incredible mouthfeel while holding onto excess moisture and emulsifying fats.
About the Author
