In the exciting world of gastronomy, we are always looking for innovations that not only elevate the flavor of our preparations but also provide us with healthier and more environmentally friendly options. That’s why today we are very proud to present Gracila Gel, the latest advancement in texturizers, designed to meet the demands of modern cooking enthusiasts.
The star property of Gracila Gel is its gelling capacity, thanks to being a 100% plant-based gelling agent obtained from Gracilaria Algae. This product is the perfect answer for those looking for clean label solutions, as it is not considered an additive; it is simply labeled Gracilaria Algae powder.
Compared to conventional options such as Agar-Agar, pectins, or carrageenans, Gracila Gel stands out for its versatility and has a wider range of applications than Agar Agar. From hard to creamy gelatins, to gels, compotes, custards, and curds, the possibilities are endless.
One of the most extraordinary characteristics of Gracila Gel is its ability to gel in acids and very salty liquids, such as soy sauce. But it doesn’t stop there: this powerful texturizer also works with dairy bases and even high-proof alcohols, as long as the recommended dosage is respected (from 0.8%).
The resistance of Gracila Gel goes beyond expectations, withstanding temperatures above 70 degrees without losing its gelled texture. In addition, it is thermoreversible from 85 degrees, giving you precise control over the consistency of your preparations.
Worried about altering the original flavor of your creations? Stop worrying. Gracila Gel is a master of texture that does not add any flavor to the liquid to which it is applied, allowing the natural flavors of your ingredients to shine without distractions.
From the Laboratory to the Stellar Table: the Fascinating Development Journey of Gracila Gel with Disfrutar
Behind every culinary innovation is a meticulous development process, and Gracila Gel is no exception. Sosa Ingredients, a leader in the search for cutting-edge solutions, had the privilege of working closely with the team of one of the world’s most outstanding restaurants: Disfrutar, awarded 3 Michelin stars.
The journey began in the Research and Development laboratory of Sosa Ingredients, where they faced the challenge of creating an ingredient that encapsulated purity and, at the same time, incorporated the technical precision necessary in haute cuisine. After exhaustive tests, the choice was clear: Gracilaria Algae revealed itself as the jewel we were looking for.
Once the product was homogenized, it was enthusiastically delivered to the culinary experts at the Disfrutar restaurant. Their R&D team was quick to test the capabilities of Gracila Gel. The first test was a direct comparison with Agar-Agar, using one of their star recipes from the menu: Crispy egg yolk with hot mushroom gelatin.
What followed was a fascinating process of experimentation, where the versatility of Gracila Gel was tested in various applications. However, the real surprise came when they decided to explore a unique technique: the creation of an aerated gelatin with a siphon.
This feat was possible thanks to the slow gelling that Gracila Gel offers, allowing for masterful manipulation of the texture.
This exciting collaboration process not only validated the excellence of Gracila Gel but also demonstrated its ability to elevate culinary techniques to new heights. From R&D laboratories to the plate of a Michelin-starred restaurant, Gracila Gel has proven to be the perfect ally for the most demanding chefs in search of culinary excellence.
We invite you to discover all the tests and applications of Gracila Gel with the Disfrutar Restaurant.
In summary, Gracila Gel is not just a gelling agent; it is a versatile culinary tool that will transform your creations into unique gastronomic experiences.
Join the cooking revolution and discover how Gracila Gel can take your dishes to the next level.
938 666 094
sosa@sosa.cat