gellan gum

[Sussan Estela Olaya]

Hi Ahmed Hussein.

Welcome to the Scoolinary community, and thank you for your question.

Gellan gum and agar agar are both gelling agents, but they have different properties. Here’s what you need to consider when using agar as a substitute in your raspberry croissant flower:

Key Differences Between Gellan Gum and Agar Agar:

▪️Texture

Gellan creates a firm, elastic gel, ideal for precise structures like spheres.

Agar forms a more fragile and brittle gel, less flexible than gellan.

▪️Gelling Temperature

Gellan gels when cooled below 70°C and withstands heat better.

Agar gels at around 40°C but begins to break down at temperatures above 80°C.

▪️Dosage

The amount of agar needed is typically half that of gellan. For example, in a recipe calling for 12 g of gellan, you would use about 6 g of agar.

How to Substitute Gellan with Agar:

If you decide to use agar, follow these steps:

-Dissolve the agar in the raspberry purée and simple syrup.

-Bring the mixture to a boil for 1-2 minutes to activate the agar.

– Pour into molds and let cool at room temperature before freezing.

Considerations:

Agar may not hold the spherical shape as well or provide the same elasticity as gellan, but it will create a firm and usable gel.

If you want a texture closer to gellan, try using high methoxyl pectin or iota carrageenan as alternatives.

I hope this information helps.

Best regards.