FREEZE VEGGIE GEL

Format: 500g
Code 40410
Standard code 38642
Packaging 6u
Fast gelling gelatin. Mixture of gelling agents, thickeners and sweetener of vegetable origin.
Mode of use
Add the powdered gelling agent to the liquid to be gelled cold and integrate with vigorous stirring. Heat the mixture to 100 °C while stirring. Gelation occurs with a drop in the temperature of the liquid between 40-50 °C depending on the composition of the liquid.
Dosage
100g/L
*threhalose, thickener: tara gum (e417), acidity regulator: trisodium citrate (e331iii), gelling agent: carob bean gum (e410), gelling agent: carrageenan (e407), dextrose, stabilizer: potassium chloride (e508).
High calcium values increase the reactivity of the gelling agent. Allows gelling of alcohols and acid liquids. It is a hydrocolloid product and therefore does not react in fatty media.
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Features
Properties
Elaborations
Features
Gelation with high pH range (3.5 to 7)
This gelatine, characterized by its low sweetness content and crystalline transparency, is the perfect choice for chefs looking for an efficient and freeze-resistant solution. As a hydrocolloid product, it does not react in fatty media, making it ideal for a variety of elaborations, from the encapsulation of solids, liquids or creamy textures, to the creation of veils and jellies, both sweet and savory.

Resistance to freezing

High

Hydration

Hot

Temperature resistance

Thermo-reversible

Application medium

Liquids

Properties Instant gelation.

  • Gelation with high pH range (3.5 to 7).
  • Gelation with high range of soluble solids content (10 to 70 brix).
  • Instant gelation. High gelling temperature (40-50 °C).
  • Forms a resistant and elastic gelatin. Pleasant in the mouth.
  • Allows freezing without producing syneresis.
Elaborations
Possible
Elaborations
With Freeze Veggie Gel you can encapsulate solids, liquids or creamy textures, maintaining the desired integrity and aesthetics. In addition, it is perfect for the production of veils and jellies, both sweet and savory. Its versatility also extends to gelling for mousse interiors and other pastry or cooking preparations in general, where stability and impeccable texture after freezing are required.
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Texturizing

Mojito Sphere
Texturizing

Vegetable Shine
Concentrated Pastes

Veil of Roses
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Frequently Asked Questions

Does it work in fatty media?
No, Freeze Veggie Gel is a hydrocolloid, so it does not react in fatty media. However, it works perfectly in liquids with high soluble solids content (10 to 70 brix) and pH between 3.5 and 7.
Is Freeze Veggie Gel suitable for freezing?
Yes, it is resistant to freezing without producing syneresis, maintaining the structure and texture of gelatines after thawing.
How does the calcium content affect Freeze Veggie Gel?
High values of calcium in the liquid increase the reactivity of the gelling agent, accelerating its gelling process.

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