Gellan Gum is another by product of the fermentation of bacteria. This gum, once hydrated can be used in the formation of firm gels that slice cleanly. The key factor to consider with this product is its ability to withstand high temperatures up to 140°C.

However, it is advised that you take some time to read up on handling this additive as it can be sensitive to ions. We advise reading the section in the Molecule-R cookbook before attempting to use this product.

These Canisters are the perfect size and are designed to accompany many of the recipes found in the Molecule-R Cookbook.