Vegetable Gelling Powder – 500 g

Sosa Ingredients

Vegetable Gelling Powder 500 g

Natural professional gelling, animal origin free

The Sosa Vegetable Gelling Powder (reference 48648) is a technical ingredient designed for demanding pastry chefs and cooks. Formulated from carrageenan and locust bean gum, it provides fast, firm, and elastic gelling, perfectly suited for dipping glazes, shiny jellies, and vegetarian or vegan preparations. Its heat resistance up to 70 °C makes it an effective alternative to animal gelatin in professional kitchens.

Product Benefits

• • 100% natural origin: formulation based on seaweed and locust bean gum
• • Fast gelling: sets quickly without freezing step
• • Heat resistance: holds up to 70 °C, thermoreversible
• • Alcohol compatible: works with alcoholic liquids
• • Ideal for dipping glazes: shiny and uniform texture
• • Diets: vegetarian, vegan, halal, kosher

Recommended Uses

• • Shiny glazes and coatings: mirror finishes, dipping coatings
• • Firm jellies: elastic texture that holds when cut
• • Flavored alcoholic gels: petit fours, verrines, solid cocktails
• • Vegan preparations: direct alternative to animal gelatin

Instructions and Dosage

Incorporate the gelling agent directly into a hot aqueous liquid (water, juice, infusion, syrup, or alcoholic liquid), stirring vigorously to avoid lumps. Bring to a boil, then use immediately before gelling starts.

Suggested dosage: 50 g of gelling agent per kg of liquid to obtain firm, well-set gels. Compatible with a wide variety of aqueous liquids. The resulting gel is thermoreversible up to 70 °C but does not tolerate freezing.

Ingredients and Allergens

• • Ingredients: Maltodextrin, carrageenan (E407), dextrose, potassium chloride (E508), trisodium citrate (E331iii), locust bean gum (E410), sucrose.
• • Direct allergens: none
• • Possible traces: tree nuts, soy, milk, eggs, sulfites, sesame seeds, peanuts (product made in a multipurpose facility)

Technical Specifications

• • Brand: Sosa Ingredients
• • Reference: 48648
• • Format: resealable jar of 500 g
• • Form: Powder
• • Heat resistance: up to 70 °C
• • Thermoreversibility: yes
• • Freezing: not recommended

Good to know: The Sosa Vegetable Gelling Agent is designed for professionals seeking technical performance, naturalness, and precision. Its thermoreversible formulation allows melting and reworking the gel up to 70 °C, ideal for dipping glazes on entremets or yule logs. Packaged by Sosa Ingredients, a reference in technical ingredients for professional gastronomy.

To go further

Complete your technical ingredient lab for professional pastry:

• • Discover the full SOSA Ingredients range dedicated to pastry professionals.
• • Achieve flawless finishes with our range of mirror glazes.
• • Explore our food additives section to gel, stabilize, and texture your preparations.