Description
SOSA Vegetal Gelling Agent is a plant-based gelling agent composed of carrageenan and locust bean gum, both derived from natural sources. It produces transparent, elastic gels with a texture more flexible and less brittle than agar-agar, making it ideal for modern pastry and culinary applications.
Usage Instructions
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Application: Suitable for liquids with a water content exceeding 80%.
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Preparation: Dissolve in cold liquid, then heat to at least 65 °C (preferably bring to a boil) to activate. Gelation occurs upon cooling to approximately 60 °C.
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Properties: Thermoreversible (can be melted and reset once); not suitable for freezing.
Recommended Dosage
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Dosage: 50 g per kg of preparation.
Culinary Applications
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Fruit jellies and purees
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Vegan gelées and aspics
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Nappage (glazes)
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Veils and sheets
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Cold spaghetti gels
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False spherification
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Pâte de fruits-style confections
Dietary Information
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Suitable for: Vegetarians, vegans, and coeliacs.
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Certifications: Halal and Kosher certified.
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Allergens: Contains no known allergens.
Product of Spain
About the Brand