Gellan Gum - TEXTURAS by Albert and Ferran Adrià Tuna Loin and any recipe demanding vivid

and any recipe demanding vivid strawberry flavor without the moisture of fresh fruit

dessert garnishes

and freeze-dried to remove every trace of moisture while retaining 100% of the original flavor

the crunch satisfying

Gellan Gum - TEXTURAS by Albert and Ferran Adrià Tuna Loin and any recipe demanding vividGellan Gum TEXTURAS by Albert and Ferran Adri The most thermally resistant gel in the modernist kitchen. TEXTURAS Gellan Gum is Albert and Ferran Adri's rigid gellan gum a refined gelling agent derived from the natural fermentation of Sphingomonas elodea bacteria, first discovered in 1977 and it holds one extraordinary distinction that places it at the very top of the TEXTURAS gelling hierarchy: it withstands temperatures of up to 90C. Where other