Sosa Gellan Gum

Sosa Gellan Gum is a microbial polysaccharide used in professional kitchens to create firm, clear gels with excellent heat stability. It sets at relatively low concentrations and produces gels that remain stable at high temperatures — making it ideal for hot gels, fluid gels, and structured preparations that need to hold their shape during service at room temperature or above.

Available in low-acyl form, it produces firm, brittle, non-elastic gels with exceptional clarity — perfect for transparent jellies, savoury aspics, and modernist presentations where visual clarity is as important as texture. Its heat stability makes it unique among gelling agents, allowing gels to be served warm without melting.

Key uses:

• Hot gels — gels that remain stable at serving temperature
• Fluid gels — blend set gellan for smooth, pourable gel sauces
• Clear jellies and aspics — exceptional clarity for visual presentations
• Structured desserts — firm, heat-stable gels for modern patisserie
• Modernist cuisine — innovative textures for contemporary menus

Explore our full Sosa Ingredients collection including Sosa Agar Agar and Sosa Kappa. UK delivery available.