Gelcrem Cold - 500 g

Sosa Ingredients

Gelcrem Froid 500 g

Cold thickener without cooking, freeze-resistant

Gelcrem Froid from Sosa Ingredients is a powdered thickener designed for pastry chefs, restaurateurs, and creative kitchen chefs. Its technical feature: it activates without cooking, simply by dispersing in the liquid, which preserves the aromatic integrity of heat-sensitive ingredients (fresh fruit juices, infusions, aromatic herbs). Ideal for cold creams, fruit mousses, thickened soups, and stable toppings, both sweet and savory.

Technical characteristics

• • Type: powdered thickener, cold-activatable
• • Solubility: cold (simple dispersion is sufficient)
• • Stability: does not melt when cooked (not thermoreversible)
• • Freezing: texture remains stable after thawing
• • Acid resistance: viscosity maintained in acidic environments (lemon juice, vinegar, acidic fruits)
• • Compatibility: all types of liquids (water, purees, juices, alcohols, infusions)
• • Dosage: 40 to 80 g per kg of liquid depending on desired thickness

Recommended applications

• • Raw pastry creams: no-cook alternative, preserves delicate aromas (Bourbon vanilla, orange blossom)
• • Flavored cold creams: fresh fillings for éclairs, cream puffs, tartlets
• • Fruit mousses: stable airy texture, preserves fresh fruit taste
• • Thickened soups and broths: cold thickening, preserves heat-sensitive nutrients
• • Stable sauces and toppings: vinaigrettes, raw fruit coulis, gourmet cold sauces
• • Modern gastronomic preparations: technical textures in creative cooking

Instructions for use

Pour Gelcrem Froid into the chosen liquid (water, puree, juice, cold milk, alcohol) and whisk vigorously or use an immersion blender until fully dispersed. No cooking is necessary. Let rest a few minutes for the final texture to fully develop.

Indicative dosage: 40 g/kg for a light coating texture, 80 g/kg for a firm creamy texture. Compatible with water, milk, cream, fruit juices, purees, and alcohols.

Composition and allergens

• • Ingredient: acetylated distarch phosphate (E1414), derived from potato starch
• • Allergens: no declared allergens
• • Origin: plant-based (potato)

Product features

• • Brand: Sosa Ingredients
• • Format: 500 g jar
• • Appearance: fine white powder
• • Additive code: E1414

Gelcrem Froid or Gelcrem Chaud: what’s the difference

The Gelcrem range from Sosa comes in two complementary versions. Gelcrem Froid (this product) activates without cooking, ideal for preserving the aromas of fresh fruits, herbs, and heat-sensitive preparations. Gelcrem Chaud activates with cooking, better suited for classic pastry creams, béchamel sauces, and cooked preparations. Both resist freezing and maintain their texture after thawing.

Storage: keep in a dry place, away from heat and humidity. Close the jar tightly after each use to preserve the powder’s properties.

To go further

Complete your selection of technical ingredients for professional pastry:

• • Discover the full SOSA Ingredients range designed for gastronomy professionals.
• • Explore our food additives section for thickening, gelling, and texturing.
• • Find essentials with our preparation aids selection.