Instangel is a powdered pork gelatin of animal origin with a Bloom strength of 60 ±10, designed to provide soft and flexible gels with fast setting properties. Its gelification acts in approximately 20 minutes and remains stable under freezing conditions, maintaining consistency even at low temperatures. With a gelification temperature below 15 °C, it is ideal for applications requiring delicate textures and rapid execution.
Use
Instangel allows the creation of a wide variety of textures and presentations, including gelled foams, airy mousses and whipped jellies with light and elegant textures.
6 g of Instangel corresponds to 1 sheet of gelatin. Apply directly in cold preparations. The product acts in approximately 20 minutes and can be used in any preparation containing a water phase.
Technical
Sosa Ref: 54001
Function: Jellifies, thickens in low proportions, aerates
Format: Fine beige powder
Dosage: 30–60 g/kg
Properties: Thermoreversible, water-based medium, hot and cold activation temperature, freezable
Allergens: None declared
Dietary: Pork gelatin
Ingredients: Pork gelatin
Storage: Store sealed in a cool, dry place away from humidity and light
