Plant-Based Gelling Agents

Sosa plant-based gelling agents cover three distinct families with different technical behaviours: HM pectins, LM pectins and plant-based gelling agents (gums, agars, compound gelling agents). Each family requires specific conditions — acidic medium, presence of calcium, temperature — which determine the right product choice.

⬇️ Use the table below to identify the right family for your needs, then visit the individual product page for full technical details (pH, temperature, dosage conditions, compliance to special diets).

Family Key technical points Typical applications
HM Pectins
High methoxyl		 Require an acidic (pH 3.1-3.8) and high-sugar medium (TSS above 50%) · Thermally irreversible · Fast to medium setting speed Fruit pastes · Gummies · Traditional jams · Bakeable fillings
LM Pectins
Low methoxyl		 Gel in the presence of calcium · Thermo-reversible 40-60°C · Can be used without acid (Acid Free) · Lower sugar content possible Mirror glazes · Cremeux · Low-sugar jellies · Vegan flans and creams · Dairy preparations
Plant-based gelling agents
Gums · Agars · Compound gelling agents		 Wide variety of textures and behaviours · Vegan alternatives to animal gelatine · Some heat-resistant Pannacotta · Mousses · Glazes · Hot jellies · Elastic gels · Spherification · Creative textures · Binding

Sosa Plant-Based Gelling Agents — Pectins & Gums

There are 22 products.

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