GRACILA GEL

Format: 600g
Code 43201
Standard code
Packaging 6u
Gracilaria seaweed powder. Gelling agent 100% of vegetable origin. Not considered as additive (E) Slow gelling, creamier textures. Does not add flavor to the liquid where it is applied.
Mode of use
Dissolve the product cold or hot according to the desired recipe, making sure to homogenize the mixture completely. Bring to boiling point to activate its gelling capacity, cooling afterwards to form the gel. Use dosages between 0.1 % and 1.5 % according to the desired texture and the nature of the liquid used.
Dosage
0,1 - 2%
alga roja (gracilaria verrucosa) en polvo
It provides a slight brownish tint in high dosages, only noticeable in colorless and transparent preparations.
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Features
Properties
Elaborations
Features
High range of possible textures
Gracila Gel is a 100% vegetable gelling agent derived from gracilaria seaweed, ideal for those looking for a clean label solution. It is not considered an additive (E) and is positioned as a versatile alternative to agar agar, pectins and carrageenans. It allows working with acidic, salty, dairy and even alcoholic liquids, offering a wide range of textures from soft jellies to firmer consistencies. It is thermo-reversible from 85 ºC and resists temperatures above 70 ºC, without adding flavor to the base liquid.

Resistance to freezing

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Hydration

Hot

Temperature resistance

Thermo-reversible

Application medium

Liquids

Properties Unmatched versatility

  • 100% vegetable gelling agent of vegetable origin. Not considered as additive (E).
  • Slow gelling, creamier textures.
  • It acts as a thickener and gelling agent.
  • It works in acidic liquids, salty liquids, dairy products and high alcoholic liquids.
  • Thermal resistance and thermo-reversibility from 85 ºC.
  • It does not alter the flavor of the preparation.
Elaborations
Possible
Elaborations
With Gracila Gel you can make jellies, gels, compotes, custards and curds. In addition, its ability to gel in complex liquids such as vinegar, soy sauce or alcohols makes it an indispensable tool for creative preparations in both pastry and cooking.
SEE MORE RECIPES
Nuts, Texturizing

Mignardises: Raspberry and Vanilla Star
Texturizing

Cream Caramel
Texturizing

Transparent Vanilla Veil
Texturizing

Salmon, Leek and Soybean Powder Mosaic
Confits, Texturizing

Orange Charlotte
Texturizing

Ham and Tomato Cristal Bread
Technical Sugars, Texturizing, Freeze-dried and crispies

Black Forest Tartlet
Texturizing

Anise and Cinnamon Pearls
Texturizing

Apple Millefeuille
Texturizing

Octopus and Soy Takoyaki
SEE MORE RECIPES

Frequently Asked Questions

How does it differ from agar agar agar?
It provides creamier textures and gels more slowly, offering greater versatility.
What happens if a high dosage is used?
It can provide a slight brownish tint, perceptible only in transparent or colorless preparations.
Is the product suitable for vegan diets?
Yes, it is 100% of vegetable origin, ideal for vegan elaborations.

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