Previously known as Gelburger, Sosa's Gelbinder is a gelling and binding agent which provides a 'gluing effect'. For optimal use, mix the product with the foods to be bound together. Suitable for use with all foods, and can be frozen. The texturizing agent is thermo-irreversible and is not able to go back to its initial state after it has been activated and its temperature changed. You can use this product to make bound products, such as burgers, tartares or terrines.
Properties: Binding effect, heat-irreversible gelling effect
Use: For terrines or other bound products, sprinkle Gelbinder on the slightly moistened solids. The water-based liquid should be at least 10% the weight of the solids to properly hydrate the product and activate its gelling effects. Shape and leave to gel.
For heat-reversible gelatins, incorporate the Gelbinder into the liquid and stir vigorously to trigger the gelling process. Pour into your chosen mold and allow to gel. Gelling usually occurs about 20 minutes after the Gelbinder is hydrated. Complete hydration occurs after 24 hours. The hardness of the gelatin may vary depending on the medium and gelling time.
Applications: Any food.
Observations: Can offer faster, more solid gelling with high-calcium foods. With foods rich in salt or acids, gelling may be slower and weaker
Elaborations: Hamburgers, terrines, carpaccios, heat-reversible jellies.
Recommended Dosage: 0.5 - 3%
Suitable for vegetarians, vegans and coeliacs. Halal and Kosher.
Allergens: No allergens
Product of Spain.
Sosa Ingredients is one of the leading manufacturers of premium ingredients for gastronomy and pastry.
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Inventory Last Updated: Dec 04, 2024
