Gelbinder 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.
Use
Ideal 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.
For 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.
Technical
Sosa Ref: 53509
Format: Powder
Dosage: 0.5–2.5%
Allergens: None
Dietary: Vegan
Ingredients: Gelling agent: sodium alginate (E401), stabiliser: calcium sulfate (E516), sequestrant: tetrasodium diphosphate (E450iii)
Storage: Store in a cool, dry place away from humidity and direct light.
