Freeze Veggie Gel – 500 g – Sosa
The versatile plant-based gelling agent for sweet and savory creations
The Freeze Veggie Gel Sosa is a professional blend of plant-based gelling agents, thickeners, and sweeteners, designed for various applications in pastry and cooking. Perfect for creating encapsulations, films, jellies, and mousse fillings, it can be used for both sweet and savory preparations, offering a clean and stable texture.
Main Features
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Plant-based origin: formulation based on carrageenans, locust bean gum, and tara gum.
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Versatile use: encapsulation of liquids or solids, creation of films and decorative jellies.
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Hot processing: gelation during cooling between 40 and 50 °C.
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Stability: compatible with acidic liquids.
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Clean label properties: non-GMO, suitable for vegetarian and vegan diets.
Instructions for Use
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Mix the powder with the cold liquid to be gelled.
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Stir vigorously for good dispersion.
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Heat to 100 °C while stirring constantly.
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Allow to gel during cooling (40-50 °C depending on the liquid composition).
Recommended dosage: 100 g/L.
Composition
Trehalose, gelling agent: carrageenans (E407), dextrose, thickener: tara gum (E417), acidity regulator: trisodium citrate (E331iii), gelling agent: locust bean gum (E410), stabilizer: potassium chloride (E508), sucrose.
Allergens
May contain traces of: egg, peanut, soy, milk, tree nuts, sesame.
Average nutritional values per 100 g
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Energy: 1394 kJ / 334 kcal
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Fat: 0.05 g (of which saturated: 0 g)
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Carbohydrates: 74 g (of which sugars: 8.3 g)
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Proteins: 0.26 g
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Salt: 2.6 g
Storage
Store in a dry place (humidity < 60%), at a temperature between 15 and 25 °C, protected from light and odors. Shelf life: 24 months.
Recommended Applications
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Pastry: sugar films, fruit jellies, mousse fillings.
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Savory cooking: flavored jellies, sauce encapsulation, culinary decorations.
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Creative effects: liquid capsules, creamy textures, transparent or opaque jellies.
