Louis Francois Vegetal is a plant-based gelling agent designed as a vegan alternative to gelatin. Made from a blend of dehydrated glucose syrup, tara gum, and carrageenan, it creates smooth, elastic gels in both sweet and savoury preparations. It is especially useful for dairy, fruit, and alcohol-based gels, and it remains stable through freezing and thawing.
Use
Heat the liquid preparation to 65°C, then add Vegetal while stirring well to disperse it fully. Pour into molds or containers once incorporated. The gel begins to set at around 45°C and can be remelted at 60°C if needed. For best final texture, allow the gel to rest for 24 hours.
Recommended Dosage
Use at 1 to 2% of total liquid weight, depending on the firmness you want and the type of preparation.
Applications / Practical Uses
- Panna cotta and dairy-based gels
- Fruit gels and molded desserts
- Alcohol-based gelled cocktails up to 15% alcohol
- Savoury vegetable jellies and aspics
- Plated dessert or modernist gel elements
- Freezable gel layers for entremets, verrines, and inserts
Observations
Vegetal is a fine white to beige powder with a slight sweetness. It forms firm, elastic gels, works in acidic and alcoholic environments, and performs well through freeze-thaw cycles. It is also thermoreversible, so it can be remelted and reset when needed.
Differences from Other Gelling Agents
Compared with some other vegan gelling systems, Vegetal is designed to give a more elastic, less brittle gel. It is also a strong choice when you need better freeze-thaw stability, a smoother mouthfeel, and reliable performance in dairy or alcohol-based preparations. Its lower set temperature can also make it easier to work with in production.
Origin
Made from plant-based hydrocolloids including tara gum and carrageenan, stabilized with dehydrated glucose syrup.
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Inventory Last Updated: Apr 17, 2026
