Before going into how to use plant-based gelling agents, it is important to remember what is a gelling agent? Gelling agents are a group of texturising agents that allow the production of jellies (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 plant-based gelling agent?
The main difference between a plant-based gelling agent and animal-based gelling agents is its origin. Plant-based gelling agents are carbohydrates of various origins (such as algae, citrus fruits or fermented bacteria). Plant-based 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:
- Once they have been gelled, they are resistant to high temperatures.
- Depending on the type of vegetable gelling agent, different textures can be obtained.
- They are an alternative to animal gelatine for vegan products.
Plant-based gelatines are usually in powder form and to activate them, they are usually dissolved in cold water 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.

The range of Sosa Ingredients for plant-based 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. On this occasion, we would like to offer a comparative table of a selection of what we consider essential to understand in a first approach to this gelling technique.
- Gracila Gel.
- Agar-Agar.
- Goma Gellan.
- Pro-Panacotta (iota).
- Goma Kappa.
- Pectina Fruit NH
- Pectina Jaune.
Comparative table of gelling agents
Below you will find a comparative table of plant-based gelling agents, showing their origins, the textures they can offer, the different activation and gelling temperatures and their resistance to freezing. The selection of plant-based gelling agents was made mainly in comparison with our new plant-based gelling agent: Gracila Gel.