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.
Application: Suitable for liquids with a water content exceeding 80%.
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.
Properties: Thermoreversible (can be melted and reset once); not suitable for freezing.
Dosage: 50 g per kg of preparation.
Fruit jellies and purees
Vegan gelées and aspics
Nappage (glazes)
Veils and sheets
Cold spaghetti gels
False spherification
Pâte de fruits-style confections
Suitable for: Vegetarians, vegans, and coeliacs.
Certifications: Halal and Kosher certified.
Allergens: Contains no known allergens.
Product of Spain
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Returns will be accepted for up to 10 days of Customer’s receipt or tracking number on unworn items. You, as a Customer, are obliged to inform us via email before you return the item.
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