Before going into how to use vegetable gelling agents; it is important to remember What is a gelling agent? Gelling agents are a group of texturizers that allow the elaboration of gelatines (gels in the strict sense of the word). They are products that, due to their structure, have the capacity to absorb water, generating a three-dimensional network that converts the liquid into a solid or semi-solid.
What is a vegetable gelling agent?
The main difference between a vegetable gelling agent and animal gelling agents is its origin. Vegetable gelling agents are carbohydrates of various origins (such as algae, citrus or fermented bacteria). Vegetable gelling agents offer a versatile and healthy alternative to gelling agents of animal origin. With a wide range of applications and unique properties, these ingredients are essential in modern cooking and baking. By understanding the differences and characteristics of each gelling agent, you can create innovative textures and presentations in your dishes.
Its main features are:
- They are resistant to high temperatures once gelled.
- Depending on the type of vegetable gelling agent, different textures are obtained.
- They are an alternative to gelatin of animal origin, for vegan products.
Gelatines of vegetable origin are generally found in powder form and to activate them they are usually dissolved in cold and brought to a boil.
We can differentiate them by origin:
- Algae: Agar-Agar, Gracila Gel, Kappa, Iota.
- Microbial: from the fermentation of bacteria such as Gellan gum.
- Fruits: HM Pectins and LM Pectins
Sosa’s range of ingredients for vegetable gelling agents
The range of Sosa gelling agents includes from pure gelling agents to gelling mixtures formulated to facilitate their incorporation or for specific uses. In this opportunity we would like to offer a comparative table of a selection of those that we consider essential to understand in a first approach to this gelling technique.
- Gracila Gel.
- Agar-Agar.
- Gellan gum.
- Pro-Panacotta (iota).
- Kappa rubber.
- Fruit NH Pectin
- Pectin Jaune.
Comparative table of gelling agents
Below you will find a comparative table of vegetable gelling agents, where we present their origins, the textures they can offer, the different activation and gelling temperatures, and resistance to freezing. The selection of vegetable gelling agents was made primarily in comparison to our new vegetable gelling agent: Gracila Gel.
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