Vegetable 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.
Use
Ideal 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.
Mix 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.
Technical
Sosa Ref: 48648
Format: Powder
Dosage: 50 g/kg – 50 g/L
Allergens: None
Dietary: Vegan
Ingredients: Maltodextrin, gelling agent: carrageenan (E407), dextrose, stabiliser: potassium chloride (E508), acidity regulator: trisodium citrate (E331iii), gelling agent: carob bean gum (E410)
Storage: Store in a cool, dry place away from humidity and direct light.
