Formato
600g
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.
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.
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.
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Thermo-reversible
Liquids
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.
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