Powdered vegetable gelling, 100 g
Product detailed description
This gelling powder is an excellent alternative to animal gelatin – the resulting gel is more flexible and less brittle than traditional agar-agar, while remaining neutral in flavour and not altering the taste of the ingredients it is combined with.
The gel is created by dispersing the powder in a cold liquid and then heating it to boiling point; a firm gel forms upon cooling. It is most suitable for liquids with a water content above 80% and can be used in a wide range of sweet and savoury preparations – from fruit jellies and toppings to decorative veils or thin sheets, as well as modern spherifications or “cold spaghetti” gels.
The gel formed with this product is thermoreversible (it can be melted and set again after reheating), but it is not ideal for freezing, as it may lose structure after thawing.
Product features
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100% plant-based – suitable for vegans and vegetarians
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Transparent and elastic gel – more flexible than agar-agar
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Neutral flavour and aroma – does not affect taste
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Ideal for modern pastry applications – gel decorations, toppings and textures
Ingredients: Maltodextrin, gelling agent: carrageenan (E407), dextrose, stabiliser: potassium chloride (E508), acidity regulator: trisodium citrate (E331iii), gelling agent: carob bean gum (E410).
May contain trace amounts of soy, eggs, peanuts, milk, nuts, sesame seeds, celery, mustard, sulphites.
Recommended dose: 50 g / l
Net weight: 100 g (not in original packaging; repacked into smaller, more practical packs)