GELBINDER

Format: 500g
Code 53509
Standard code 37873
Packaging 6u
Format: 20kg
Code 53419
Standard code 36837
Packaging 1u
Mixture of alginate, calcium and retardant salts. Binding effect, thermo-irreversible gelling effect.
Mode of use
For agglutinates, sprinkle Gelbinder on the slightly moistened solid elements, form and allow to gel. For thermo-irreversible gelatines, incorporate the Gelbinder in the liquid to be gelled with strong agitation, pour into the desired mold and allow to gel. Gelation generally occurs about 20 minutes after hydration of the Gelbinder. Complete hydration occurs after 24 hours. Depending on the gelling medium and the gelling time, the hardness of the gelatine may vary.
Dosage
0,5 - 2,5%
Gelling agent: sodium alginate (E401), stabilizer: calcium sulfate (E516), sequestrant: tetrasodium diphosphate (E450iii).
It can present a faster and stronger gelling with calcium-rich foods. With foods rich in salt or acids it may present a slower and weaker gelling.
Features
Binding effect
With the use of Gelbinder we are able to bind solid elements cold. It allows us to bind the ingredients together without them crumbling during cooking, since it is thermo-resistant. The gel formed is thermo-irreversible, so it can be served hot or cold.

Resistance to freezing

High

Hydration

Hot

Temperature resistance

Thermo-irreversible

Application medium

Liquids

Properties Ideal for thermo-reversible gelatines

  • Binding agent of vegetable origin.
  • Thermo-reversible gelation.
  • Firm and elastic gelation.
  • It does not add flavor.
Elaborations
Possible
Elaborations
The GELBINDER allows the production of compact mille-feuille with firm layers, multiform agglutinates that maintain their structure, and thermo-reversible gelatines that can be reheated without losing their consistency. It is also ideal for hot and cold terrines, providing stability and uniform texture in all types of preparations.

Frequently Asked Questions

Could I make the same preparations with just the gelbinder, without using the maltodextrin?
We recommend using Maltrodextrin as it helps to absorb the surface moisture of the vegetable sheets, preventing the millefeuille from becoming watery or the layers from sliding together.
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