Gellazoon contains Gellan gum, a gelling agent produced by fermentation. Gellan gum (Gellazoon) forms firm gels even at low concentrations (0.5 %) which are characterised by very clear colour and aroma. Gellan gum (Gellazoon) displays better gelling and water-binding properties than Agazoon and the elasticity of the gels can be steered by varying the dosage of the gelling agent. Dosage for production of gel noodles or fake spaghetti:

• Stir 2 level measuring spoons of Gellan gum (Gellazoon) into 100 ml of cold liquid (broth, juice, etc).
• Stirring continuously, bring the solution to the boil, pour into a mould or as a thin layer, and leave to cool and gel.
• Cut the gelled layer into narrow strips.
• Alternatively, insert the solution into a silicon tube using a food grade syringe and let it cool to gel.
• Using the empty syringe, blow air into the tube to get the fake spaghetti out.