Gellan Gum - Heat-Resistant Gelling Agent 500g - Sosa
Gellan Gum - Heat-Resistant Gelling Agent 500g - Sosa
Gellan Gum - Heat-Resistant Gelling Agent 500g - Sosa
Gellan Gum - Heat-Resistant Gelling Agent 500g - Sosa
Gellan Gum - Heat-Resistant Gelling Agent 500g - Sosa
Gellan Gum - Heat-Resistant Gelling Agent 500g - Sosa
Gellan Gum set cakes — clean cut and transparency
Soya gelled macaroni made with Gellan Gum
Baked chocolate gelled filling — Sosa Gellan Gum
Fruit gelled filling — clean cut with Gellan Gum

Gellan Gum - Heat-Resistant Gelling Agent 500g - Sosa

48690
104.80 € excl. VAT
110.56 € incl. VAT
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Gellan Gum - Heat-Resistant Gelling Agent - Sosa
Format: 500g tub | Also available in 10kg carton (sold separately)

Gellan Gum is a plant-based gelling agent obtained by bacterial fermentation, forming rigid, highly transparent gels that withstand heat — where agar-agar would melt. It gels rapidly between 70 and 80°C and holds its structure through cooking, making it the go-to agent for baked fillings and hot structured preparations.

  • Use: Baked fillings, gelled pasta and ravioli, sheets, oil gelatines, pastry and viennoiserie fillings.
  • Dosage: 10 to 20 g/kg — bring to the boil.
  • Dietary: Vegan, Vegetarian, Clean Label, Halal Certified, Kosher Certified, Non-GMO.

♥ Panier des Chefs Favorite: The plant-based gelling agent with the highest heat resistance in the range. Croissant fillings, olive oil ravioli, baked inserts: structured hot applications with outstanding clarity and stability. Full technical detail in the description below.

🎬 Demonstration videos available in the Videos tab below — olive oil tagliatelles, fruit filling for viennoiserie, soya macaroni.

The plant-based gelling agent that withstands heat

Sosa Gellan Gum is a gelling agent (E418) obtained by bacterial fermentation of Sphingomonas elodea. Its texture is very close to that of agar-agar, with one decisive difference: it withstands high temperatures without melting, making it essential for all gelled preparations intended to be heated. The resulting gels are rigid, highly transparent, and can also gel acidic liquids. Gelling occurs rapidly between 70 and 80°C, and the gel can be reheated as many times as needed.

How to use

Mix Gellan Gum with a cold liquid while stirring. Bring to the boil with continuous stirring. Gelling occurs rapidly between 70 and 80°C. The gel can be reheated as needed. Note: high concentrations may cause flatulence — observe recommended dosages.

Watch Gellan Gum in use for baked fillings:

Technical Specifications

Specification Details
Ingredient Gellan gum (E418)
Origin Bacterial fermentation — Sphingomonas elodea (USA)
Recommended dosage 10 to 20 g/kg
Dissolution Mix cold — bring to the boil with continuous stirring
Gelling temperature Between 70 and 80°C
Heat resistance Yes — rigid gel stable at high temperatures
Thermoreversible Yes — can be reheated as needed
Transparency Very high
Acid gelling Yes
Applications Baked fillings · Gelled pasta and ravioli · Sheets · Oil gelatines · Viennoiserie fillings · Cake cubes
Best before 24 months from production date
Certifications & Special Diets Vegan · Vegetarian · Clean Label · Halal Certified · Kosher Certified

Allergens: May contain traces of: tree nuts, milk, soya, sulphites, egg, mustard, celery, sesame, peanuts.

Delivery times mentioned on each product only concern shipments in France:

  • 24/48h delivery: This product is currently in stock and will be shipped within 24 hours.  This delivery time is valid only for shipments in Metropolitan France.  The estimated delivery time for Corsica is of 3 to 5 working days.
  • Delivery from 3 to 10 working days: This product requires restocking.  It will be shipped within 3 to 10 days according to the time mentioned on the product sheet. If you have an emergency or mandatory reception date, please contact us by email or phone.
  • Orders placed before 12:00 noon will be shipped the same day (for order containing only products available in 24/48h).

Foreign countries: 

  • European countries: Estimated delivery time between 5 and 10 working days.
  • Switzerland: Estimated delivery time between 5 and 10 working days.

For a precise estimate of delivery times or for delivery outside of EU/Switzerland, please contact us.

Demonstrations & Technical Applications

Watch Gellan Gum in action through these professional creations. Baked fillings, gelled pasta, bakery applications — heat resistance opens up possibilities that are simply out of reach with other plant-based gelling agents.

• Olive oil tagliatelles

Gellan Gum makes it possible to set olive oil into thin, supple, translucent sheets that can be worked warm. An exceptional technique for showcasing a premium ingredient as a garnish or decoration.

• Fruit filling for viennoiserie

A fruit-based gelled filling designed to withstand baking — without melting or leaking. Gellan Gum ensures perfect structure inside a croissant or brioche, even after time in the oven.

• Soya macaroni

Gellan Gum transforms a soya broth into elastic, translucent tubes with a clean cut and flawless structure. A creative application that perfectly illustrates the versatility of this gelling agent in gastronomy.

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