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FORMAL RECOMMENDATION BY THE NATIONAL ORGANIC STANDARDS BOARD (NOSE) TO THE NATIONAL ORGANIC PROGRAM (NOT)Date: ___April 22, 2008___ Subject: German Gum for addition to National List under 205.605a
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Start by measuring the desired amount of gellan gum needed for your recipe.
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In a separate container, such as a cup or bowl, add a small amount of cold water or liquid from the recipe.
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Sprinkle the measured gellan gum slowly and evenly over the surface of the cold liquid.
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Allow the gellan gum to hydrate for a few minutes without stirring.
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Once the gellan gum has hydrated and formed a gel-like consistency, gently stir or whisk it into the rest of the recipe.
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Continue to mix or blend the recipe thoroughly to ensure the gellan gum is evenly distributed.
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Follow the recipe instructions for cooking or setting the mixture, taking into account the gelling properties of gellan gum.
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Enjoy your recipe with the added texture and stability provided by gellan gum!

Who needs gellan gum for addition?

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People who are looking to add texture and stability to their recipes may need gellan gum for addition.
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Chefs, food manufacturers, and home cooks can use gellan gum in various applications such as desserts, sauces, dairy products, and even as a substitute for gelatin in vegan or vegetarian recipes.
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It is particularly useful in creating gels and suspensions that have a unique texture and can withstand different temperatures.
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Gellan gum is a food additive that is used as a thickening agent.
Food manufacturers and processors are required to file gellan gum for addition.
To fill out gellan gum for addition, manufacturers need to provide information on the purpose of its use, the quantity used, and other relevant details.
The purpose of gellan gum for addition is to improve the texture and stability of food products.
Information such as the quantity of gellan gum used, the specific food products it is used in, and any potential health risks associated with its use must be reported.
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