FREEZE VEGGIE GEL

Format: 500g
Code 40410
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
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.
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.

Freezability

Activation temperature

Hot

Temperature resistance

Thermo-reversible

For use in

Elaborations
Possible
Elaborations
Products
Products