{"id":40409,"date":"2024-04-22T07:18:06","date_gmt":"2024-04-22T05:18:06","guid":{"rendered":"https:\/\/www.sosa.cat\/com-crear-textures-gelatinoses-en-pastisseria\/"},"modified":"2025-07-31T19:05:09","modified_gmt":"2025-07-31T17:05:09","slug":"com-crear-textures-gelatinoses-en-pastisseria","status":"publish","type":"post","link":"https:\/\/www.sosa.cat\/ca\/com-crear-textures-gelatinoses-en-pastisseria\/","title":{"rendered":"Com crear textures gelatinoses en pastisseria?"},"content":{"rendered":"\n<p>Per crear<strong> textures gelatinoses<\/strong> en pastisseria, \u00e9s important fer-se algunes preguntes pr\u00e8vies. <em>Quin tipus de consist\u00e8ncia gelatinosa necessites per a la teva elaboraci\u00f3? Vols una gelatina per utilitzar en calent o en fred? Necessites congelar l&#8217;elaboraci\u00f3?  <\/em> A m\u00e9s, si ets veg\u00e0, t&#8217;interessar\u00e0 buscar substituts per a la gelatina tradicional, ja que aquesta prov\u00e9 d&#8217;origen animal.<\/p>\n\n<p>En aquest article trobar\u00e0s respostes a totes aquestes preguntes i aprendr\u00e0s com realitzar diferents textures gelatinoses segons les teves necessitats.<\/p>\n\n<h2 class=\"wp-block-heading\">Qu\u00e8 \u00e9s un gelificant?<\/h2>\n\n<p><strong><mark style=\"background-color:rgba(0, 0, 0, 0);color:#00cfab\" class=\"has-inline-color\">Els gelificants<\/mark><\/strong> s\u00f3n un grup de texturitzants que permeten elaborar <strong>gelatines<\/strong> (gels en sentit estricte). S\u00f3n productes que, per la seva estructura, tenen la capacitat d&#8217;absorbir l&#8217;aigua generant una xarxa tridimensional que converteix el l\u00edquid en un s\u00f2lid o semis\u00f2lid. <\/p>\n\n<p><strong>Les caracter\u00edstiques que diferencien b\u00e0sicament els gelificants s\u00f3n:<\/strong><\/p>\n\n<ul class=\"wp-block-list\">\n<li><strong>Origen:<\/strong> animal o vegetal.<\/li>\n\n\n\n<li><strong>Textura o tipus de gelificaci\u00f3:<\/strong> tova, dura, cremosa, trencadissa, el\u00e0stica, termoreversible, etc.<\/li>\n\n\n\n<li><strong>Temperatura:<\/strong> temperatures d&#8217;activaci\u00f3, gelificaci\u00f3 i el punt de fusi\u00f3.<\/li>\n\n\n\n<li><strong>Solubilitat<\/strong> en diferents medis: aigua, llet, alcohols, c\u00edtrics, etc.<\/li>\n\n\n\n<li><strong>Caracter\u00edstiques visuals<\/strong>: transpar\u00e8ncia, opacitat, color.<\/li>\n<\/ul>\n\n<h3 class=\"wp-block-heading\">Quin gelificant he de triar segons la meva recepta?<\/h3>\n\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-28f84493 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<p>Abans de triar un gelificant per a un \u00fas concret, cal con\u00e8ixer les seves possibilitats i limitacions. L&#8217;elecci\u00f3 adequada del gelificant marca la difer\u00e8ncia en la textura de les teves creacions culin\u00e0ries. <\/p>\n\n\n\n<p>Quan t&#8217;enfrontes a l&#8217;elecci\u00f3 del gelificant adequat per a la teva recepta, \u00e9s essencial comprendre les diferents opcions disponibles i les seves propietats inherents. La primera i m\u00e9s significativa decisi\u00f3 que has de prendre \u00e9s entre un gelificant d&#8217;<strong>origen animal o vegetal.<\/strong> Aquesta elecci\u00f3 no nom\u00e9s afecta l&#8217;origen dels ingredients, sin\u00f3 tamb\u00e9 les caracter\u00edstiques i el rendiment del gelificant en la teva preparaci\u00f3 culin\u00e0ria. <\/p>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" src=\"https:\/\/www.sosa.cat\/wp-content\/uploads\/2024\/04\/gellificante-vegetal-sosa.png\" alt=\"\" class=\"wp-image-7533\"\/><\/figure>\n<\/div>\n<\/div>\n\n<h4 class=\"wp-block-heading\">Origen<\/h4>\n\n<p>L&#8217;origen d&#8217;un gelificant significa la proced\u00e8ncia de la mat\u00e8ria primera. Per exemple, l&#8217;Agar-Agar s&#8217;extreu de les parets cel\u00b7lulars de les algues vermelles. Depenent de l&#8217;origen, les caracter\u00edstiques del gelificant poden variar.  <\/p>\n\n<p><strong><mark style=\"background-color:rgba(0, 0, 0, 0);color:#00cfab\" class=\"has-inline-color\">Origen animal:<\/mark><\/strong> \u00e9s el col\u00b7lagen que s&#8217;extreu del teixit conjuntiu d&#8217;animals mam\u00edfers i peixos. Es compon de prote\u00efnes i s\u00f3n molt utilitzades en pastisseria per crear textures gelatinoses. <\/p>\n\n<p><strong>Les seves principals caracter\u00edstiques s\u00f3n:<\/strong><\/p>\n\n<ul class=\"wp-block-list\">\n<li>Bona resist\u00e8ncia a la congelaci\u00f3: com que es tracta de prote\u00efnes, tenen molt poder de retenci\u00f3 aquosa, cosa que afavoreix que en processos de congelaci\u00f3 i descongelaci\u00f3 no es produeixi sin\u00e8resi (p\u00e8rdua d&#8217;aigua).<\/li>\n\n\n\n<li>Temperatura de gelificaci\u00f3 molt baixa; per aix\u00f2 s\u00f3n fundents a la boca.<\/li>\n\n\n\n<li>Es solubilitzen a baixa temperatura. (40 graus) <\/li>\n<\/ul>\n\n<p><strong>Els seus diferents formats s\u00f3n:<\/strong><\/p>\n\n<ul class=\"wp-block-list\">\n<li>Fulles de gelatina.<\/li>\n\n\n\n<li>Gelatina granulada.<\/li>\n\n\n\n<li>Gelatina en pols instant\u00e0nia.<\/li>\n<\/ul>\n\n<figure class=\"wp-block-image aligncenter size-large\"><img decoding=\"async\" src=\"https:\/\/www.sosa.cat\/wp-content\/uploads\/2024\/03\/Tabla-gelatinas-animal-1024x326.png\" alt=\"\" class=\"wp-image-7077\"\/><figcaption class=\"wp-element-caption\">Massa de gelatina. Barrejar la gelatina en pols amb aigua freda en proporci\u00f3 1 de gelatina per 5 d&#8217;aigua. Hidratar durant un m\u00ednim de 20 min. per aconseguir una massa de gelatina. Es conserva 3 dies a 5 graus.   <\/figcaption><\/figure>\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/www.sosa.cat\/wp-content\/uploads\/2024\/04\/gel-soja-gracila-sosa-1024x171.png\" alt=\"\" class=\"wp-image-7506\"\/><\/figure>\n\n<p><strong><mark style=\"background-color:rgba(0, 0, 0, 0);color:#00cfab\" class=\"has-inline-color\">Origen vegetal:<\/mark><\/strong> els agents gelificants d&#8217;origen vegetal s\u00f3n carbohidrats de diversos or\u00edgens (com algues, c\u00edtrics o bacteris fermentades).<\/p>\n\n<p>Encara que podem englobar moltes de les seves caracter\u00edstiques, aquestes varien molt, per la qual cosa la nostra oferta de gelatines vegetals \u00e9s molt \u00e0mplia.<\/p>\n\n<p><strong>Les seves principals caracter\u00edstiques s\u00f3n:<\/strong><\/p>\n\n<ul class=\"wp-block-list\">\n<li>S\u00f3n resistents a altes temperatures un cop gelificades.<\/li>\n\n\n\n<li>Segons el tipus de gelificant vegetal s&#8217;obtenen diferents textures.<\/li>\n\n\n\n<li>S\u00f3n una alternativa a la gelatina d&#8217;origen animal, per a productes vegans.<\/li>\n<\/ul>\n\n<p>Les gelatines d&#8217;origen vegetal es troben generalment en pols i per activar-les habitualment es dissolen en fred i es porten a ebullici\u00f3.<\/p>\n\n<p><strong>Podem diferenciar-les per or\u00edgens:<\/strong><\/p>\n\n<ul class=\"wp-block-list\">\n<li>Algues: Agar-Agar, Gracila Gel, Kappa, Iota.<\/li>\n\n\n\n<li>Microbi\u00e0: procedents de la fermentaci\u00f3 d&#8217;una bact\u00e8ria com la Goma Gellan.<\/li>\n\n\n\n<li>Fruites: Pectines HM i Pectines LM<\/li>\n<\/ul>\n\n<p>La gamma de gelificants Sosa compr\u00e8n des de gelificants purs fins a mescles gelificants formulades per facilitar la seva incorporaci\u00f3 o per a usos concrets. Per exemple: <mark style=\"background-color:rgba(0, 0, 0, 0);color:#00cfab\" class=\"has-inline-color\">Gelificant vegetal<\/mark> per aconseguir gelatines molt el\u00e0stiques o <mark style=\"background-color:rgba(0, 0, 0, 0);color:#00cfab\" class=\"has-inline-color\">Vegan mousse gelatine<\/mark> formulat espec\u00edficament per a la gelificaci\u00f3 de mousses veganes. <\/p>\n\n<p><strong>Ara ja saps els diferents ingredients per preparar les diferents textures gelatinoses en pastisseria!<\/strong> Si vols descobrir altres textures et convidem a llegir: <a href=\"https:\/\/www.sosa.cat\/ca\/com-crear-textures-diferents-en-pastisseria\/\">Com crear textures diferents en pastisseria?<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Per crear textures gelatinoses en pastisseria, \u00e9s important fer-se algunes preguntes pr\u00e8vies. Quin tipus de consist\u00e8ncia gelatinosa necessites per a la teva elaboraci\u00f3? Vols una gelatina per utilitzar en calent o en fred? Necessites congelar l&#8217;elaboraci\u00f3? A m\u00e9s, si ets veg\u00e0, t&#8217;interessar\u00e0 buscar substituts per a la gelatina tradicional, ja que aquesta prov\u00e9 d&#8217;origen animal. [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":40412,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":""},"categories":[963,1119],"tags":[],"class_list":["post-40409","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog","category-receptes"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.2 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Com crear textures gelatinoses en pastisseria? - Sosa<\/title>\n<meta name=\"description\" content=\"Per crear textures gelatinoses en pastisseria, \u00e9s important fer-se algunes preguntes pr\u00e8vies. 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