Sosa 48648 Vegetal Gelling Agent Instructions
- June 17, 2024
- Sosa
Table of Contents
VEGETAL GELLING AGENT
Plant-based gelling agent extracted from red algae and locust bean
gum
| Code | Weight | u/box |
|---|---|---|
| 48648 | 500 g/ 1.1 lbs | 6 u |
RECOMMENDED USAGE
Quick, thermoreversible gelification to create firm elastic textures. Firm,
elastic texture. Elastic jelly for sweet or savory applications, which can be
shaped like veils, glaze, candles or “pasta” like tagliatelle. No flour
needed.
HOW TO USE
Mix with any kind of liquid with water content higher than 80% and bring to a
boil while stirring. The mixture gelifies when cooled between 140-158 °F
(60-70 °C).
PRODUCT ADVANTAGES
- Quick gelification.
- Gelatin resistant to temperatures up to 158 °F (70 °C).
- Very elastic and firm texture.
- Allows liquids with high-alcohol levels to be jellified.
- Plant-based.
Tip: The gelatin formed by our Vegetal Gelling Agent is very elastic,
firm and easy to handle. No adhesion to surfaces. Capacity is improved with
calcium-containing fluids.
Vegetable Gelling Agent allows you to create firm and elastic
gels. It also sets quickly, making it ideal for use in glazes.
THICKENING AGENTS
222 Water Street, Brooklyn NY 11201
Tel.: 718.522.7001
Read User Manual Online (PDF format)
Read User Manual Online (PDF format) >>