VEGAN MOUSSE GELATINE

Format: 500g
Code 48656
Standard code 37857
Packaging 6u
Gelling agent designed for making vegan mousses with an airy and stable texture. It is a plant-based blend of agar-agar and tapioca starch.
Mode of use
Add the powder to the base cream of the cold mousse. Mix and heat between 90 and 100 °C, stirring constantly. Allow to cool between 50-60 °C and mix with the aerating component using enveloping movements. Pour into molds or chosen container and chill. It can be frozen without producing syneresis.
Dosage
1,5 - 2,5%
Tapioca starch, gelling agent: agar agar (e406)
It allows the gelling of all types of mousse with a wide pH range. It is a hydrocolloid product so it should always be applied to the aqueous part of the recipe. It is advisable to provide the aerial part of the mousse by means of a meringue made with vegetable protein, allowing to work at high temperatures and giving enough time for the complete incorporation of the aerating part and distribution in the desired containers, before gelling takes place.
Features
Gelling vegan mousses
Specifically formulated to replace gelatin of animal origin in a mousse, maintaining similar characteristics in terms of gelation. It provides a very pleasant clean cut in the mouth. It is recommended to provide the aerial part of the mousse by means of a meringue made with vegetable protein.

Resistance to freezing

High

Hydration

Hot

Temperature resistance

Thermo-reversible

Application medium

Liquids

Properties Mousses that melt in your mouth

  • Plant-based gelatin.
  • Gelation with high pH range (3.5 to 7).
  • Low gelling temperature.
  • Allows freezing without producing syneresis.
  • Forms a resistant gelatin, providing a clean cut. Pleasant in the mouth.
Elaborations
Possible
Elaborations
Innovative gelling agent specifically for the production of light and airy vegan mousses, without using animal products. This plant-based gelling agent is ideal for stabilizing and giving structure to fruit and citrus mousses. It is also perfect for chocolate mousses, where its ability to maintain structural integrity without affecting flavor is essential. In addition, this product can be used with nuts and spices.

Frequently Asked Questions

Can it be frozen and thawed without losing texture?
Yes, it maintains its structure after the freezing and thawing process, ideal for semifreddos or frozen mousses.
Is Vegan Mousse Gelatine suitable for vegan recipes?
Yes, being of vegetable origin, it is perfect for vegan and animal-free recipes.
Products
Products