Gracila Gel – Natural Gelling Agent Based on Gracilaria Algae – 600 g
Sosa Ingredients – Ref: 43201 – 600 g Jar
The Gracila Gel from Sosa Ingredients is a 100% plant-based gelling agent derived from the gracilaria algae (Gracilaria verrucosa). Designed for professionals, it offers a clean label alternative to agar-agar, pectins, and carrageenans. It allows the creation of a wide variety of textures while maintaining the stability of your preparations, even under extreme conditions.
Key Features
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Natural Origin: red algae powder, without additives.
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Versatility: gels in acidic environments (lemon juice, vinegar), salty (soy sauce).
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Thermal Resistance: withstands >70°C, thermoreversible from 85°C.
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Neutrality: neutral flavor, slight tint only at high doses in clear preparations.
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Various Applications: jellies, compotes, flans, curds, aspics, glazes, faux caviar, grated jellies…
Usage Instructions
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Recommended Dosage: 0.1% to 2% depending on desired texture.
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Dissolution: soluble in cold liquids up to 45°C.
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Activation: heat to at least 85°C for complete hydration.
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Shaping: pour, mold, or texture according to your needs.
Culinary Applications
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Sweet Preparations: jams, jellies, gelled glazes, panna cotta.
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Savory Preparations: aspics, herb jellies, savory faux caviar.
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Original Creations: cuttable jellies, gel macaroni, molded decorations.
Ingredients
Gracilaria algae (Gracilaria verrucosa) powder. May be standardized with sugars (dextrose or maltodextrin) – max. 100%.
Allergens
May contain traces of: egg, peanuts, soy, milk, tree nuts, celery, mustard, sesame, sulfites.
Nutritional Values per 100 g
Energy: 989 kJ / 238 kcal
Fat: 0.1 g (of which saturated 0 g)
Carbohydrates: 1.4 g (of which sugars 0.03 g)
Fiber: 46 g
Protein: 1.3 g
Salt: 1.7 g
Calcium: 1069 mg – Potassium: 5850 mg – Iron: 19.7 mg
Storage
Store in a dry place (humidity < 60%), away from light and odors, between 15°C and 25°C. Reseal well after opening.
