VEGETABLE GELLING AGENT

Format: 500g
Code 48648
Standard code 38678
Packaging 6u
Format: 10kg
Code 53442
Standard code 37300
Packaging 1u
Mixture of gelling agent of vegetable origin extracted from red algae and locust bean gum.
Mode of use
Mix with cold liquid and heat to boiling point, stirring constantly. gelation is obtained when the mixture is cooled to between 60-70 °C.
Dosage
50g/kg - 50g/L
maltodextrin, gelling agent: carrageenan (e407), dextrose, stabilizer: potassium chloride (e508), acidity regulator: trisodium citrate (e331iii), gelling agent: carob bean gum (e410).
The gelatin it forms is very elastic, firm and easy to handle. It does not adhere to the surfaces where it is spread. It is a gelling agent that improves its capacity with liquids containing calcium.
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Features
Properties
Elaborations
Features
Gelatine ideal for elastic jellies
The gelatin it forms is very elastic, firm and easy to handle. It does not stick to the surfaces where it is spread. It is a gelling agent that improves its capacity with liquids containing calcium. When the temperature is 60°C, it can be used to decorate fruit.

Resistance to freezing

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Hydration

Hot

Temperature resistance

Thermo-reversible

Application medium

Liquids

Properties Firm texture and fast gelling

  • Gelatin of vegetable origin.
  • Rapid Gelation
  • Temperature resistant gelatin, up to 70ºC.
  • Very elastic and firm texture.
  • Allows gelling liquids with high alcohol content.
  • Its rapid gelation makes it ideal for dipping glazes.
Elaborations
Possible
Elaborations
It allows you to mold delicate veils or imitate traditional pasta shapes such as tagliatelle, spaghetti or macaroni, without the need for flour. In addition, its ability to perform a "false spherification" makes it possible to create imitations of fruits and other elements with a surprising and unique texture. This gelling agent maintains its consistency up to 60°C, which makes it ideal for preparations that require a certain degree of heat resistance, such as nappages and toppings.
SEE MORE RECIPES
Texturizing

Foie Gras, Strawberry and Pistachio Lollipop
Texturizing

Honey Vegetable Jelly
Texturizing

Gelée for Sphere or Veil
Texturizing

Apricot Spheres
Texturizing

Litchi Veil
Texturizing

Dashi veil
SEE MORE RECIPES

Frequently Asked Questions

How is the gelatin created with this vegetable gelling agent handled?
The gelatin created with this gelling agent is very elastic, firm and easy to handle. It does not stick to surfaces, which makes it easy to handle when spreading and shaping. Once the mixture has gelled, it can be cut and molded to create different shapes, such as “false pasta” strips. It is ideal for both sweet and savory preparations, and maintains its shape and texture without problems.
Is vegetable gelatin freezable?
Vegetable gelatin made with this gelling agent is not ideal for freezing. Although it can withstand low temperatures, when thawed it may lose its firm and elastic texture, becoming more brittle or with an altered consistency.
Is it suitable for celiacs?
The vegetable gelling agent is based on ingredients of vegetable origin, such as red algae and locust bean gum, which do not contain gluten. Therefore, people with celiac disease or gluten sensitivity can consume these preparations without any problems.
Is there an expiration date once the jar is opened? The shelf life after opening is
? Shelf life after opening is 24 months, provided storage conditions are respected. Storage recommendations: in a dry place (humidity <60%). Temperature between 15-25°C. Protect from light and odors.

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