Gellan gum is a fermentation-made gelling agent so efficient it sets a liquid at a tenth of a percent. It comes in two forms — low-acyl, which gives a firm, brittle, crystal-clear gel, and high-acyl, which gives a soft, elastic one — and is the modernist favourite for "fluid gels."
PAIR's modernist science — how much to use, how it behaves with heat, and what makes it fail — is a Pro feature. The description, nutrition, history and facts stay free.