Freeze Veggie Gel - Freeze-Resistant Plant-Based Gelling Agent 500g - Sosa

The freeze-resistant plant-based gelling agent for veils, encapsulations and jellies

Sosa Freeze Veggie Gel is a compound gelling powder combining carrageenan (E407), carob bean gum (E410) and tara gum (E417), stabilised with potassium chloride. It produces elastic, resistant, crystal-clear gels with one standout property: resistance to freezing without syneresis — structure and texture are perfectly preserved after thawing. Setting is rapid, occurring between 40 and 50°C depending on the liquid's composition. It works across a wide pH range (3.5 to 7) and brix range (10 to 70), is compatible with acidic and alcoholic liquids, and performs better in calcium-rich preparations. As a hydrocolloid, it does not react in fatty media.

How to use

Add Freeze Veggie Gel powder to cold liquid while stirring vigorously until fully dispersed. Heat the mixture to 100°C with continuous stirring. Gelling occurs on cooling between 40 and 50°C depending on the liquid's composition.

Technical Specifications

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

Frequently asked questions

Does Freeze Veggie Gel work in fatty media?
No. As a hydrocolloid, it does not react in fatty media. It works perfectly in liquids with high soluble solid content (10 to 70 brix) and a pH between 3.5 and 7.

Is it suitable for freezing?
Yes — one of its key features. It withstands freezing without syneresis, fully preserving the structure and texture of the gel after thawing.

How does calcium affect Freeze Veggie Gel?
High calcium levels in the liquid increase the reactivity of the gelling agent and accelerate the gelling process.