By David ALVES
Recipes
For gelling
8 products
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for gelling
For gelling(8)
A gelling agent is a texturizing agent that stabilizes water in a preparation, forming a gel. It can be extracted from animals or plant-based (plant extracts - pectins, alginates, carrageenans, agar-agar).
Textures
For pastry chefs
It gels, thickens, stabilizes and melts at around 30°C.
It forms a soft, elastic, transparent gel.
The gel does not regain its structure after mixing.
Pork gelatin
This odorless fish gelatin has a strength of 200 °Bloom.It gels, thickens, stabilizes and melts at around 30°C.
It forms a soft, elastic, transparent gel.
The gel does not regain its structure after mixing.
Textures
For pastry chefs Pork gelatin
Gelling and bulking agent extracted from porkWhat about other textures?
Recipes