GELESPESSA

Format: 500g
Code 41375
Standard code 37874
Packaging 6u
Format: 2,5kg
Code 41399
Standard code 36838
Packaging 2u
Mixture of Xanthan Gum and Maltodextrin (bacterial fermentation of corn starch).
Mode of use
Dissolve Gelespessa in any liquid with a water content above 80%. It can be mixed either cold or hot, using a blender to ensure uniform dispersion.
Dosage
6 - 15g/kg
maltodextrin, thickener: xanthan gum (e415)
Resistant to heat, freezing. Thermo-irreversible and easy to dissolve.
Features
Thickens hot or cold sauces
Gelespessa is a thickener, emulsifier and stabilizer characterized by its versatility and ease of use. It dissolves easily both hot and cold. Its high resistance to heat and freezing makes it ideal for preparations requiring stability, such as sauces, raw coulis, vinaigrettes and densified soups. In addition, it is thermo-irreversible, which ensures that textures remain unaltered even after cooking or freezing processes, also offering a suspensor effect to stabilize ingredients in liquids.

Resistance to freezing

High

Hydration

Hot and cold

Temperature resistance

Thermo-irreversible

Application medium

Liquids

Properties Texture always ready

  • Thickener, emulsifier and stabilizer in one product
  • Heat and freeze resistant, ideal for demanding processes.
  • Thermo-reversible: maintains texture even after heating or cooling.
  • Easy to dissolve, both hot and cold.
  • Compatible with liquids with high water content (>80%).
Elaborations
Possible
Elaborations
This product is ideal for thickening raw sauces and coulis, providing a smooth and dense texture without altering the original flavor. In vinaigrettes, it helps to create a stable and long-lasting emulsion. Its ability to stabilize liquids also makes it an excellent choice for thickening soups. In addition, its suspending effect allows it to keep solids in suspension within liquids, which is perfect for beverages or innovative culinary creations.

Frequently Asked Questions

Can I reheat a thickened preparation with Gelespessa?
Yes, Gelespessa is thermally irreversible, which means that its thickening effect does not change after heating. You can reheat without losing the consistency obtained.
Why don't I get a stable suspension in my soup or drink?
Gelespessa offers a suspending effect that keeps solids in suspension in liquids. If your soup or drink does not achieve this effect, make sure you have used the right amount and mixed correctly to avoid lumps.
Why is my sauce or coulis not thickening properly?
You may not have used enough Gelespessa or it may not have been mixed properly. Be sure to dissolve the product well using a blender, both hot and cold, and to dose correctly according to the desired consistency.
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