Gellan Fluid Gel (High‑Acyl)

Make a sauce that pours like cream but sits on the plate without weeping. High‑acyl gellan forms a soft, elastic gel; shear‑blend it and you get a silky ‘fluid gel’ that holds flavors with a modern, glassy sheen.Scientific notes. Hydrate gellan thoroughly, set the gel, then shear to break the netw