Sosa Vegetal Gelling Agent is a mix of Carrageenan and locust bean gum, from natural vegetable ingredients that produces a gel with great transparency. Similar to agar-agar, with a more elastic and less deformable texture.

Application: Any kind of liquid with water content higher than 80%.

Use: Dissolve in cold and bring to 65 °C (better to boil), jellifies from 60°C on.

Remarks: Doesn’t allow freezing, thermo reversible (Melt and reused once).

Elaborations: Create original spheres containing liquids, jelly, spaghetti etc. / False spherification / False pâte fruits / Veils Cold spaghettis / Gelatine until 60°C / Nappage

Recommended Dosage: 50g/kg

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.