{"title":"Gelling Agents","description":"","products":[{"product_id":"vegetable-gelling-agent-sosa-500g","title":"Vegetable Gelling Agent, Sosa, 500g","description":"\u003cp\u003eVegetable Gelling Agent is a plant-based gelling system made from red algae extracts and locust bean gum, designed to create highly elastic, firm, and easy-to-handle gels. Its excellent flexibility and heat resistance make it ideal for advanced pastry and gastronomy applications, including creative textures, decorative elements, and innovative plated presentations.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eUse\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-end=\"714\" data-start=\"393\"\u003eIdeal for veils, false pasta shapes, fake fruit textures, nappages, toppings, and modern gastronomy techniques, Vegetable Gelling Agent creates smooth elastic gels that maintain their consistency up to 60 °C. Its non-sticky texture allows easy handling and shaping, while its performance improves in calcium-rich liquids.\u003c\/p\u003e\n\u003cp data-end=\"906\" data-start=\"716\"\u003eMix the powder into the cold liquid preparation and heat to boiling point while stirring continuously to ensure complete hydration. Gelation occurs as the preparation cools between 60–70 °C.\u003c\/p\u003e\n\u003cp data-end=\"906\" data-start=\"716\"\u003e \u003c\/p\u003e\n\u003cp data-end=\"906\" data-start=\"716\"\u003e\u003cstrong\u003eTechnical\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-end=\"906\" data-start=\"716\"\u003eSosa Ref: 48648\u003cbr data-end=\"940\" data-start=\"937\"\u003eFormat: Powder\u003cbr data-end=\"957\" data-start=\"954\"\u003eDosage: 50 g\/kg – 50 g\/L\u003cbr data-end=\"984\" data-start=\"981\"\u003eAllergens: None\u003cbr data-end=\"1002\" data-start=\"999\"\u003eDietary: Vegan\u003cbr data-end=\"1019\" data-start=\"1016\"\u003eIngredients: Maltodextrin, gelling agent: carrageenan (E407), dextrose, stabiliser: potassium chloride (E508), acidity regulator: trisodium citrate (E331iii), gelling agent: carob bean gum (E410)\u003cbr data-end=\"1217\" data-start=\"1214\"\u003eStorage: Store in a cool, dry place away from humidity and direct light.\u003c\/p\u003e","brand":"Valrhona","offers":[{"title":"Default Title","offer_id":53278561763666,"sku":"100.015.000","price":30.75,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/7447\/2274\/files\/100.015.000.png?v=1779887327"},{"product_id":"elastic-sosa-550g","title":"Elastic, Sosa, 550g","description":"\u003cp class=\"isSelectedEnd\"\u003eElastic is a powdered gelling agent based on a blend of locust bean gum and carrageenan, developed to create elastic, stable, and freeze-resistant gels. Designed for professional pastry and gastronomy applications, it delivers flexible textures with excellent shape retention, even after freezing and thawing.\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e \u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cstrong\u003eUse\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-end=\"667\" data-start=\"335\"\u003eIdeal for elastic gelatines, fluid gels, moulded preparations, dessert inserts, and innovative textural applications, Elastic creates firm yet flexible structures with long-lasting stability. Its freeze-resistant properties make it particularly suitable for frozen desserts and preparations requiring elasticity without brittleness.\u003c\/p\u003e\n\u003cp data-end=\"874\" data-start=\"669\"\u003eCombine the powder with the other dry ingredients and disperse into the liquid preparation. Heat the mixture while stirring to ensure complete hydration and homogeneous incorporation of the gelling agents.\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e \u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cstrong\u003eTechnical\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eSosa Ref: 49570\u003cbr data-end=\"908\" data-start=\"905\"\u003eFormat: Powder\u003cbr data-end=\"925\" data-start=\"922\"\u003eDosage: 25–50 g\/kg\u003cbr data-end=\"946\" data-start=\"943\"\u003eAllergens: None\u003cbr data-end=\"964\" data-start=\"961\"\u003eDietary: Vegan\u003cbr data-end=\"981\" data-start=\"978\"\u003eIngredients: Maltodextrin, thickeners: locust bean gum (E410), carrageenan (E407), acidity regulator: tripotassium citrate (E332ii)\u003cbr data-end=\"1115\" data-start=\"1112\"\u003eStorage: Store in a cool, dry place away from humidity and direct light.\u003c\/p\u003e","brand":"Valrhona","offers":[{"title":"Default Title","offer_id":53278561927506,"sku":"100.015.010","price":53.85,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/7447\/2274\/files\/100.015.010_a0901fbb-cf32-411c-8eb2-2fc09b39a64c.png?v=1779882300"},{"product_id":"agar-agar-sosa-500g","title":"Agar Agar, Sosa, 500g","description":"\u003cp data-end=\"448\" data-start=\"19\"\u003eAgar-Agar is a vegetable gelling agent extracted from red algae, capable of gelling almost any liquid into a firm gelatin that can be served hot or cold. Gelation occurs at approximately 40 °C, while the gel remains stable at temperatures between 70–80 °C. It is thermoreversible, although it does not tolerate freezing. In acidic media, its gelling power is reduced. Agar-Agar produces gels that are firm but not highly elastic.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eUse\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-end=\"692\" data-start=\"466\"\u003eIdeal for hot and cold gel preparations resistant to temperatures above 90 °C. Suitable for creating solid caviar, aspics, scratchable jellies, hot foams, delicate veils and smooth cold purées with refined and stable textures.\u003c\/p\u003e\n\u003cp data-end=\"876\" data-start=\"694\"\u003eMix with cold liquid and heat to boiling while stirring continuously. Gelation occurs once the mixture cools below 40 °C. The preparation can be reheated multiple times if necessary.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTechncial\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eSosa Ref: 41296\u003cbr data-end=\"918\" data-start=\"915\"\u003eFunction: Jellifies, thickens in low proportions\u003cbr data-end=\"969\" data-start=\"966\"\u003eFormat: Fine off-white powder\u003cbr data-end=\"1001\" data-start=\"998\"\u003eDosage: 2–15 g\/kg\u003cbr data-end=\"1021\" data-start=\"1018\"\u003eProperties: Thermoreversible, water-based medium, hot activation temperature\u003cbr data-end=\"1100\" data-start=\"1097\"\u003eAllergens: None declared\u003cbr data-is-only-node=\"\" data-end=\"1127\" data-start=\"1124\"\u003eDietary: Vegan, gluten free\u003cbr data-end=\"1157\" data-start=\"1154\"\u003eIngredients: Agar-Agar (E406)\u003cbr data-end=\"1189\" data-start=\"1186\"\u003eStorage: Store sealed in a cool, dry place away from humidity and light\u003c\/p\u003e","brand":"Valrhona","offers":[{"title":"Default Title","offer_id":53278562124114,"sku":"100.015.015","price":39.58,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/7447\/2274\/files\/100.015.015_a4048ae7-abeb-42f3-a8b8-82cbbe8632a9.png?v=1779894994"},{"product_id":"metilgel-sosa-300g","title":"Metilgel, Sosa, 300g","description":"\u003cp data-start=\"19\" data-end=\"475\"\u003eMetilgel is powdered methylcellulose, a plant-based cellulose derivative that gels when heated and acts as a thickener, emulsifier and gelling agent in modern culinary applications. Its main characteristic is its ability to gel under heat, offering a unique behaviour compared to traditional gelling agents. For proper hydration, it should be mixed at room temperature using an electric mixer and then left to rest in cold conditions until reaching 3–4 °C.\u003c\/p\u003e\n\u003cp data-start=\"477\" data-end=\"950\"\u003eAt this stage, the preparation appears as a translucent liquid which transforms into a firm gel when heated above approximately 60 °C. As the gel cools, it gradually loses firmness. Without heat application, the product acts only as a thickener. Metilgel is widely used as a binding agent in applications such as croquettes, allowing egg-free batters with high frying resistance. Its versatility also makes it ideal for hot foams, false meringues, terrines and hot jellies.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eUse\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"968\" data-end=\"1283\"\u003eMetilgel is ideal for preparations where temperature control is essential, such as hot jellies, terrines and stable hot foams. It is also particularly suitable for technical batters and fried preparations, where it acts as a vegetable binder, creating resistant and uniform coatings that do not break during frying.\u003c\/p\u003e\n\u003cp data-start=\"1285\" data-end=\"1567\"\u003eHydrate in cold water, allow the mixture to rest until it reaches 4 °C, then apply heat. Recommended applications include aerating effect: 15 g\/L (hot or cold), thickening effect: 20 g\/L (cold), gelling effect: 20 g\/L (hot above 60 °C), and binding effect: 30 g\/L (hot above 60 °C).\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTechnical\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eSosa Ref: 41395\u003cbr data-start=\"1606\" data-end=\"1609\"\u003eFunction: Jellifies, thickens, stabilises, aerates\u003cbr data-start=\"1659\" data-end=\"1662\"\u003eFormat: Fine white powder\u003cbr data-start=\"1687\" data-end=\"1690\"\u003eDosage: 20 g\/L\u003cbr data-start=\"1704\" data-end=\"1707\"\u003eProperties: Thermoreversible, water-based medium, hot and cold activation temperature, freezable\u003cbr data-start=\"1803\" data-end=\"1806\"\u003eAllergens: None declared\u003cbr data-start=\"1830\" data-end=\"1833\"\u003eDietary: Vegan, gluten free\u003cbr data-start=\"1860\" data-end=\"1863\"\u003eIngredients: Methylcellulose\u003cbr data-start=\"1891\" data-end=\"1894\"\u003eStorage: Store sealed in a cool, dry place away from humidity and light\u003c\/p\u003e","brand":"Valrhona","offers":[{"title":"Default Title","offer_id":53278562386258,"sku":"100.015.020","price":38.31,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/7447\/2274\/files\/100.015.020_f6a9619c-0d73-43fb-9503-e3e44d876d0b.png?v=1779964625"},{"product_id":"gelbinder-sosa-500g","title":"Gelbinder, Sosa, 500g","description":"\u003cp class=\"isSelectedEnd\"\u003eGelbinder is a professional blend of alginate, calcium, and retardant salts designed for cold binding and thermo-irreversible gelification. It allows solid ingredients to be bonded together while maintaining structural stability during cooking, making it ideal for advanced savoury and pastry applications requiring heat-resistant textures and precise shaping.\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e \u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cstrong\u003eUse\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-end=\"748\" data-start=\"386\"\u003eIdeal for mille-feuille structures, terrines, layered preparations, agglomerates, moulded applications, and thermo-irreversible gels, Gelbinder creates stable textures that can be served both hot and cold without losing consistency. It is particularly suitable for modern gastronomy applications where structure, clean slicing, and heat resistance are essential.\u003c\/p\u003e\n\u003cp data-end=\"1254\" data-start=\"750\"\u003eFor agglomerates, sprinkle Gelbinder directly onto slightly moistened solid ingredients, shape as desired, and allow the mixture to gel. For thermo-irreversible gels, incorporate Gelbinder into the liquid preparation using strong agitation, pour into moulds, and allow to set. Initial gelation generally begins around 20 minutes after hydration, while complete hydration occurs after 24 hours. Gel strength and setting speed may vary depending on the calcium, salt, or acidity content of the preparation.\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e \u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cstrong\u003eTechnical\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eSosa Ref: 53509\u003cbr data-end=\"1288\" data-start=\"1285\"\u003eFormat: Powder\u003cbr data-end=\"1305\" data-start=\"1302\"\u003eDosage: 0.5–2.5%\u003cbr data-end=\"1324\" data-start=\"1321\"\u003eAllergens: None\u003cbr data-end=\"1342\" data-start=\"1339\"\u003eDietary: Vegan\u003cbr data-end=\"1359\" data-start=\"1356\"\u003eIngredients: Gelling agent: sodium alginate (E401), stabiliser: calcium sulfate (E516), sequestrant: tetrasodium diphosphate (E450iii)\u003cbr data-end=\"1496\" data-start=\"1493\"\u003eStorage: Store in a cool, dry place away from humidity and direct light.\u003c\/p\u003e","brand":"Valrhona","offers":[{"title":"Default Title","offer_id":53278562550098,"sku":"100.015.025","price":28.81,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/7447\/2274\/files\/100.015.025_dd50a057-8850-4c93-b552-d650cade05ea.png?v=1779882506"},{"product_id":"kappa-gum-sosa-600g","title":"Kappa Gum, Sosa, 600g","description":"\u003cp data-end=\"582\" data-start=\"19\"\u003eKappa Gum is a carrageenan-based texture modifying agent that acts as a gelling, thickening, stabilising and suspending agent. Insoluble in cold water, organic solvents and vegetable oils, it is designed for specialised textural applications. It begins to gel below 60°C, producing transparent and elastic gels suitable for preparations requiring refined textures and clean aesthetics. Its reactivity with proteins makes it particularly effective in dairy and protein-based recipes, although its tendency toward syneresis should be considered during formulation.\u003c\/p\u003e\n\u003cp data-end=\"582\" data-start=\"19\"\u003e \u003c\/p\u003e\n\u003cp data-end=\"582\" data-start=\"19\"\u003e\u003cstrong\u003eUse\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-end=\"752\" data-start=\"600\"\u003eSuitable for the preparation of firm and rigid gels such as pastes, cold jellies and jams, as well as gelled foams and structured textural applications.\u003c\/p\u003e\n\u003cp data-end=\"980\" data-start=\"754\"\u003ePour the powdered product, previously mixed with other dry ingredients, into water while stirring vigorously until completely dispersed. Heat to 90 °C to ensure complete dissolution. Never pour liquid directly onto the powder.\u003c\/p\u003e\n\u003cp data-end=\"980\" data-start=\"754\"\u003e \u003c\/p\u003e\n\u003cp data-end=\"980\" data-start=\"754\"\u003e\u003cstrong\u003eTechnical\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv class=\"qMYqUG_convSearchResultHighlightRoot\"\u003e\n\u003cdiv data-is-intersecting=\"true\" data-turn-id-container=\"request-WEB:bbeb73b8-bd53-4298-b4a3-73bdd795bbb6-55\" class=\"\"\u003e\n\u003cdiv class=\"relative w-full overflow-visible\"\u003e\n\u003csection data-turn=\"assistant\" data-scroll-anchor=\"false\" data-testid=\"conversation-turn-74\" data-turn-id-container=\"request-WEB:bbeb73b8-bd53-4298-b4a3-73bdd795bbb6-55\" data-turn-id=\"request-WEB:bbeb73b8-bd53-4298-b4a3-73bdd795bbb6-55\" dir=\"auto\" class=\"text-token-text-primary w-full focus:outline-none has-data-writing-block:pointer-events-none [\u0026amp;:has([data-writing-block])\u0026gt;*]:pointer-events-auto R6Vx5W_threadScrollVars scroll-mb-[calc(var(--scroll-root-safe-area-inset-bottom,0px)+var(--thread-response-height))] scroll-mt-[calc(var(--header-height)+min(200px,max(70px,20svh)))]\"\u003e\n\u003cdiv class=\"text-base my-auto mx-auto pb-10 [--thread-content-margin:var(--thread-content-margin-xs,calc(var(--spacing)*4))] @w-sm\/main:[--thread-content-margin:var(--thread-content-margin-sm,calc(var(--spacing)*6))] @w-lg\/main:[--thread-content-margin:var(--thread-content-margin-lg,calc(var(--spacing)*16))] px-(--thread-content-margin)\"\u003e\n\u003cdiv class=\"[--thread-content-max-width:40rem] @w-lg\/main:[--thread-content-max-width:48rem] mx-auto max-w-(--thread-content-max-width) flex-1 group\/turn-messages focus-visible:outline-hidden relative flex w-full min-w-0 flex-col agent-turn\"\u003e\n\u003cdiv class=\"flex max-w-full flex-col gap-4 grow\"\u003e\n\u003cdiv data-turn-start-message=\"true\" class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal outline-none keyboard-focused:focus-ring [.text-message+\u0026amp;]:mt-1\" data-message-model-slug=\"gpt-5-5\" dir=\"auto\" data-message-id=\"de26bafc-cd7b-4d10-925f-6ac51048ba14\" data-message-author-role=\"assistant\" tabindex=\"0\"\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden\"\u003e\n\u003cdiv class=\"markdown prose dark:prose-invert wrap-break-word w-full light markdown-new-styling\"\u003e\n\u003cp data-is-only-node=\"\" data-is-last-node=\"\" data-end=\"1370\" data-start=\"1004\"\u003eSosa Ref: 40394\u003cbr data-end=\"1022\" data-start=\"1019\"\u003eFunction: Jellifies, thickens in low proportions\u003cbr data-end=\"1073\" data-start=\"1070\"\u003eFormat: Fine cream-coloured powder\u003cbr data-end=\"1110\" data-start=\"1107\"\u003eDosage: 1–10 g\/kg\u003cbr data-end=\"1130\" data-start=\"1127\"\u003eProperties: Thermoreversible, water-based medium, hot activation temperature\u003cbr data-end=\"1209\" data-start=\"1206\"\u003eAllergens: None declared\u003cbr data-is-only-node=\"\" data-end=\"1236\" data-start=\"1233\"\u003eDietary: Vegan, gluten free\u003cbr data-end=\"1266\" data-start=\"1263\"\u003eIngredients: Kappa carrageenan\u003cbr data-end=\"1299\" data-start=\"1296\"\u003eStorage: Store sealed in a cool, dry place away from humidity and light\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"z-0 flex min-h-[46px] justify-start\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv class=\"mt-3 w-full empty:hidden\"\u003e\n\u003cdiv class=\"text-center\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003cdiv class=\"contents\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Valrhona","offers":[{"title":"Default Title","offer_id":53278562681170,"sku":"100.015.030","price":49.34,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/7447\/2274\/files\/100.015.030.png?v=1779887406"},{"product_id":"pro-pannacotta-sosa-800g","title":"Pro Pannacotta, Sosa, 800g","description":"\u003cp\u003ePro Pannacotta (Iota) is a vegetable gelling agent extracted from red algae, designed to create soft and elastic gel textures. The gel formed becomes fluid when agitated and recovers its original gel structure once at rest. Its gelling capacity is enhanced in liquids containing calcium, making it particularly suitable for creamy and delicate preparations.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eUse\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-end=\"737\" data-start=\"394\"\u003eIdeal for the production of creamy desserts such as custards, pannacottas and puddings without the use of eggs. Its ability to create drinkable gels also opens possibilities for innovative beverages and liquid desserts. Pro Pannacotta (Iota) is additionally suitable for royales and preparations requiring a smooth, velvety and stable texture.\u003c\/p\u003e\n\u003cp data-end=\"1039\" data-start=\"739\"\u003eMix with cold liquid and heat to boiling while stirring continuously. Pour the product, previously blended with other dry ingredients, into the liquid while mixing vigorously until fully dispersed. Gelation occurs as the preparation cools between 60–70 °C. Never pour liquid directly onto the powder.\u003c\/p\u003e\n\u003cp data-end=\"1039\" data-start=\"739\"\u003e \u003c\/p\u003e\n\u003cp data-end=\"1039\" data-start=\"739\"\u003e\u003cstrong\u003eTechnical\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-end=\"1039\" data-start=\"739\"\u003eSosa Ref: 48650\u003cbr data-end=\"1081\" data-start=\"1078\"\u003eFunction: Jellifies, thickens in low proportions\u003cbr data-end=\"1132\" data-start=\"1129\"\u003eFormat: Fine cream-coloured powder\u003cbr data-end=\"1169\" data-start=\"1166\"\u003eDosage: 2–15 g\/kg\u003cbr data-end=\"1189\" data-start=\"1186\"\u003eProperties: Thermoreversible, water-based medium, hot activation temperature\u003cbr data-end=\"1268\" data-start=\"1265\"\u003eAllergens: None declared\u003cbr data-is-only-node=\"\" data-end=\"1295\" data-start=\"1292\"\u003eDietary: Vegan, gluten free\u003cbr data-end=\"1325\" data-start=\"1322\"\u003eIngredients: Iota carrageenan\u003cbr data-end=\"1357\" data-start=\"1354\"\u003eStorage: Store sealed in a cool, dry place away from humidity and light\u003c\/p\u003e","brand":"Valrhona","offers":[{"title":"Default Title","offer_id":53278562877778,"sku":"100.015.035","price":48.92,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/7447\/2274\/files\/100.015.035.png?v=1779965887"},{"product_id":"gellan-gum-sosa-500g","title":"Gellan Gum, Sosa, 500g","description":"\u003cp\u003eGellan Gum is a vegetable-based gelling agent obtained through the fermentation of the bacterium \u003cem data-end=\"137\" data-start=\"116\"\u003eSphingomonas elodea\u003c\/em\u003e. It produces a texture similar to Agar-Agar, with the advantage of superior heat resistance, making it ideal for gelled preparations exposed to high temperatures. Its thermal stability allows the creation of gelled bakeable fillings and structured applications requiring precision and resistance.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eUse\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-end=\"746\" data-start=\"452\"\u003eGellan Gum is ideal for creating sheets, ravioli and oil jellies with innovative textures. Its excellent heat resistance makes it particularly suitable for croissant and sponge cake fillings, plum cake cubes and gelled preparations that must maintain their structure under demanding conditions.\u003c\/p\u003e\n\u003cp data-end=\"953\" data-start=\"748\"\u003eMix with cold liquid and heat to boiling while stirring continuously. Gelation occurs rapidly between 70–80 °C. The preparation can be reheated multiple times if necessary without losing its functionality.\u003c\/p\u003e\n\u003cp data-start=\"948\" data-end=\"954\"\u003e \u003c\/p\u003e\n\u003cp data-start=\"948\" data-end=\"954\"\u003e\u003cstrong\u003eTechnical\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"948\" data-end=\"954\"\u003eSosa Ref: 48690\u003cbr data-end=\"995\" data-start=\"992\"\u003eFunction: Jellifies, thickens in low proportions\u003cbr data-end=\"1046\" data-start=\"1043\"\u003eFormat: Fine cream-coloured powder\u003cbr data-end=\"1083\" data-start=\"1080\"\u003eDosage: 10–20 g\/kg\u003cbr data-end=\"1104\" data-start=\"1101\"\u003eProperties: Thermoreversible, water-based medium, hot activation temperature\u003cbr data-end=\"1183\" data-start=\"1180\"\u003eAllergens: None declared\u003cbr data-is-only-node=\"\" data-end=\"1210\" data-start=\"1207\"\u003eDietary: Vegan, gluten free\u003cbr data-end=\"1240\" data-start=\"1237\"\u003eIngredients: Gellan gum (E418)\u003cbr data-end=\"1273\" data-start=\"1270\"\u003eStorage: Store sealed in a cool, dry place away from humidity and light\u003c\/p\u003e","brand":"Valrhona","offers":[{"title":"Default Title","offer_id":53278563402066,"sku":"100.015.040","price":140.69,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/7447\/2274\/files\/100.015.040_73b1f254-cdb3-41ca-a973-ec0e7d53f8aa.png?v=1779894798"},{"product_id":"pectina-jaune-slow-set-sosa-500g","title":"Pectina Jaune\/Slow Set, Sosa, 500g","description":"\u003cp data-end=\"507\" data-start=\"19\"\u003eYellow Pectin is a high methoxyl (HM) pectin with retardant salts, designed for confectionery and fruit-based applications requiring firm and stable gel textures. Its lower setting temperature compared to standard pectins provides greater flexibility during production and handling. It functions as a gelling agent in acidic media and high-sugar environments, with optimal conditions of TSS \u0026gt;55% and pH 3.1–3.8. Particularly suitable for confectionery products with or without fruit pulp.\u003c\/p\u003e\n\u003cp data-end=\"507\" data-start=\"19\"\u003e \u003c\/p\u003e\n\u003cp data-end=\"507\" data-start=\"19\"\u003e\u003cstrong\u003eUse\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-end=\"862\" data-start=\"525\"\u003eIdeal for jelly candies, fruit pastes, jams and bakeable fillings requiring firm yet flexible textures. In fruit pastes, it helps concentrate fruit flavour while creating a structure that can be cleanly cut into cubes or strips. It is also highly suitable for confectionery applications requiring stable gels and precise texture control.\u003c\/p\u003e\n\u003cp data-end=\"1134\" data-start=\"864\"\u003eMix the pectin with sugar before incorporation. Add to the fruit pulp using strong agitation, bring to boiling point and then incorporate the acid. Recommended activation temperature is 90 °C. Gelification occurs between 25–70 °C depending on pH and sugar concentration.\u003c\/p\u003e\n\u003cp data-end=\"1134\" data-start=\"864\"\u003e \u003c\/p\u003e\n\u003cp data-end=\"1134\" data-start=\"864\"\u003e\u003cstrong\u003eTechnical\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-end=\"1134\" data-start=\"864\"\u003eSosa Ref: 48654\u003cbr data-end=\"1176\" data-start=\"1173\"\u003eFunction: Jellifies, thickens in low proportions\u003cbr data-end=\"1227\" data-start=\"1224\"\u003eFormat: Fine beige powder\u003cbr data-end=\"1255\" data-start=\"1252\"\u003eDosage: 1–2%\u003cbr data-end=\"1270\" data-start=\"1267\"\u003eProperties: Not thermoreversible, water-based medium, hot activation temperature, freezable\u003cbr data-end=\"1364\" data-start=\"1361\"\u003eAllergens: None declared\u003cbr data-is-only-node=\"\" data-end=\"1391\" data-start=\"1388\"\u003eDietary: Vegan, gluten free\u003cbr data-end=\"1421\" data-start=\"1418\"\u003eIngredients: High methoxyl pectin (E440), retardant salts\u003cbr data-end=\"1481\" data-start=\"1478\"\u003eStorage: Store sealed in a cool, dry place away from humidity and light\u003c\/p\u003e","brand":"Valrhona","offers":[{"title":"Default Title","offer_id":53278563533138,"sku":"100.015.045","price":23.35,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/7447\/2274\/files\/100.015.045.png?v=1779894532"},{"product_id":"fruit-pectina-nh-sosa-500g","title":"Fruit Pectina NH, Sosa, 500g","description":"\u003cp data-start=\"19\" data-end=\"499\"\u003ePectin Fruit NH is a low methoxyl amidated pectin (LMA) combined with salts and calcium, designed as a thickening and gelling agent especially suitable for glossy fruit preparations and nappage. It is thermoreversible, meaning the gel can melt when heated and reform upon cooling, allowing excellent flexibility during processing. Its intermediate gelification provides smooth textures and controlled setting, making it ideal for fruit-based pastry and confectionery applications.\u003c\/p\u003e\n\u003cp data-start=\"19\" data-end=\"499\"\u003e \u003c\/p\u003e\n\u003cp data-start=\"19\" data-end=\"499\"\u003e\u003cstrong\u003eUse\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"517\" data-end=\"803\"\u003eIdeal for fruit nappage, glazes, fruit gels and jams, where it provides a glossy, stable finish while preserving the freshness and vibrant colour of the fruit. Its gelling properties create smooth and consistent textures, especially in preparations where acid incorporation is required.\u003c\/p\u003e\n\u003cp data-start=\"805\" data-end=\"1081\"\u003eMix with sugar, bring to a boil and then add the acid. Recommended pH range is 3.5–3.7 with a minimum of 40% added sugar plus acid. Recommended activation temperature is 90 °C. \u003c\/p\u003e\n\u003cp data-start=\"805\" data-end=\"1081\"\u003e \u003c\/p\u003e\n\u003cp data-start=\"805\" data-end=\"1081\"\u003e\u003cstrong\u003eTechnical\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"805\" data-end=\"1081\"\u003eSosa Ref: 48667\u003cbr data-start=\"1120\" data-end=\"1123\"\u003eFunction: Jellifies, thickens in low proportions\u003cbr data-start=\"1171\" data-end=\"1174\"\u003eFormat: Fine beige powder\u003cbr data-start=\"1199\" data-end=\"1202\"\u003eDosage: Soft glazes or soft gels 0.5–1%, firm glazes or firm gels 1.5–2%, creams 1.5–2%.\u003cbr data-start=\"1216\" data-end=\"1219\"\u003eProperties: Thermoreversible, water-based medium, hot activation temperature, freezable\u003cbr data-start=\"1306\" data-end=\"1309\"\u003eAllergens: None declared\u003cbr data-start=\"1333\" data-end=\"1336\" data-is-only-node=\"\"\u003eDietary: Vegan, gluten free\u003cbr data-start=\"1363\" data-end=\"1366\"\u003eIngredients: Low methoxyl amidated pectin (E440), salts, calcium\u003cbr data-start=\"1430\" data-end=\"1433\"\u003eStorage: Store sealed in a cool, dry place away from humidity and light\u003c\/p\u003e","brand":"Valrhona","offers":[{"title":"Default Title","offer_id":53278563795282,"sku":"100.015.060","price":31.79,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/7447\/2274\/files\/100.015.060.png?v=1779893886"},{"product_id":"ajinomoto-activa-eb-meat-glue-1kg-ea","title":"Ajinomoto Activa Eb\/Meat Glue 1kg, ea","description":"Activa binds portions of high-protein food (thus the unfortunate nickname “meat glue”)\u003cbr\u003e\u003cbr\u003eAlthough different versions contain secondary ingredients to improve performance, they all contain the enzyme transglutaminase, or TG for short. TG is key because it forms chemical cross-links between the amino acids in proteins so that they bind to one another. Specifically, it helps form a strong covalent bond by linking glutamine and lysine, two amino acids commonly found in proteins.\u003cbr\u003e\u003cbr\u003eIn all likelihood, Activa will meet all your food-binding needs, and it’s the only one you need for the recipes here. \u003cbr\u003e","brand":"Ajinomoto (45)","offers":[{"title":"Default Title","offer_id":53278564385106,"sku":"100.015.065","price":94.76,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/7447\/2274\/files\/920ffbb47d5eb84b7575727386d062c3.jpg?v=1777207032"},{"product_id":"freeze-veggie-gel-sosa-500g","title":"Freeze Veggie Gel, Sosa, 500g","description":"\u003cp\u003eFreeze Veggie Gel is a fast-setting plant-based gelling system developed for professional pastry and gastronomy applications requiring freeze-thaw stability, crystal-clear transparency, and low sweetness. Its blend of vegetable gelling agents and thickeners creates stable gels suitable for both sweet and savoury preparations while maintaining excellent texture after freezing.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eUse\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-end=\"780\" data-start=\"404\"\u003eIdeal for veils, jellies, mousse inserts, encapsulated fillings, plated desserts, savoury gels, and modern gastronomy applications, Freeze Veggie Gel allows the creation of stable gelatinous textures with clean cuts and excellent freeze resistance. It is particularly suitable for encapsulating liquids, creamy textures, or solids without compromising appearance or structure.\u003c\/p\u003e\n\u003cp data-end=\"1031\" data-start=\"782\"\u003eAdd the powder directly to the cold liquid preparation and disperse using vigorous stirring. Heat the mixture to 100 °C while continuously mixing. Gelation begins as the preparation cools between 40–50 °C, depending on the composition of the liquid.\u003c\/p\u003e\n\u003cp data-end=\"1031\" data-start=\"782\"\u003e \u003c\/p\u003e\n\u003cp data-end=\"1031\" data-start=\"782\"\u003e\u003cstrong\u003eTechnical\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-end=\"1031\" data-start=\"782\"\u003eSosa Ref: 40410\u003cbr data-end=\"1065\" data-start=\"1062\"\u003eFormat: Powder\u003cbr data-end=\"1082\" data-start=\"1079\"\u003eDosage: 100 g\/L\u003cbr data-end=\"1100\" data-start=\"1097\"\u003eAllergens: None\u003cbr data-end=\"1118\" data-start=\"1115\"\u003eDietary: Vegan\u003cbr data-end=\"1135\" data-start=\"1132\"\u003eIngredients: Trehalose, thickener: tara gum (E417), acidity regulator: trisodium citrate (E331iii), gelling agent: carob bean gum (E410), gelling agent: carrageenan (E407), dextrose, stabiliser: potassium chloride (E508)\u003cbr data-end=\"1358\" data-start=\"1355\"\u003eStorage: Store in a cool, dry place away from humidity and direct light.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Valrhona","offers":[{"title":"Default Title","offer_id":53278564483410,"sku":"100.015.075","price":31.15,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/7447\/2274\/files\/100.015.075_01c5567a-2440-4560-b0d6-468309cf25cc.png?v=1779895243"}],"url":"https:\/\/www.redmondfinefoods.ie\/collections\/gelling-agents.oembed","provider":"Redmond Fine Foods","version":"1.0","type":"link"}