Gellan gum is water soluble polysaccharide produced by bacterial fermentation. It is a thickening agent, a plant-based alternative to gelatin.
It’s most commonly used in binding food ingredients together, stabilizing, or texturizing.
Added to foods to create and maintain a desired gel-like consistency.
Gellan gum can commonly be used for terrines, patè, and molecular gastronomy.
Use a very tiny amount to start (start with a small pinch, less than half tsp), adding more as you go depending on the texture you’re looking for and the size of the recipe.