Vegetable Gelling Agent - Plant-based Elastic Gelatine 500g - Sosa

The elastic plant-based gelling agent for veils, faux pasta and spherification

Sosa Vegetable Gelatine is a compound gelling powder combining carrageenan (E407) and carob bean gum (E410), stabilised with potassium chloride. It produces gels of remarkable elasticity — firm, transparent, non-stick — that can be stretched, cut and shaped without tearing. Its rapid setting makes it the tool of choice for dip-coating glazes and false spherification. It withstands heat up to 70°C, works with alcoholic liquids, and performs better in calcium-rich preparations. Not suitable for freezing, which impairs its elasticity.

An overview of Sosa Vegetable Gelatine — Sosa Pépites series:

How to make elastic gels — veils and false spherification:

How to use

Mix Vegetable Gelatine with cold liquid while stirring. Bring to the boil with continuous stirring. Gelling occurs as the preparation cools between 60 and 70°C. For dip-coating glazes or false spherification, use as soon as the preparation reaches 60°C.

Frequently asked questions

Can Vegetable Gelatine be frozen?
No. While it can withstand low temperatures, freezing impairs elasticity and may result in a more brittle or altered texture on thawing.

Is it suitable for people with coeliac disease?
Yes. The ingredients — carrageenan and carob bean gum — are plant-based and naturally gluten-free.

How is the resulting gel handled?
It does not stick to surfaces, making it very easy to work with. Once set, it can be cut, moulded, stretched and shaped into veils, strips, tubes or spheres without tearing.

Technical Specifications

Allergens: May contain traces of: celery, peanuts, tree nuts, egg, milk, mustard, sesame, soya, sulphites.