Freeze 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.
Use
Ideal 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.
Add 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.
Technical
Sosa Ref: 40410
Format: Powder
Dosage: 100 g/L
Allergens: None
Dietary: Vegan
Ingredients: 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)
Storage: Store in a cool, dry place away from humidity and direct light.
