Milk Zest
May 6th, 2010
With the questions about what happens to milk when you add 3% low acyl gellan we figured a picture might solve some questions. The amount of gellan in this milk is off the charts for a use as is product. However, when it is use in pasta fillings, vegetable purees, ice cream bases and herb sauces it adds an incredible mouth feel while holding onto excess moisture and emulsifying fats.
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Posted in Ideas in Food