Gveil is a powdered vegetable gelatin, in fact, it is a mixture of different gelatins and vegetable gums that has been formulated in order to facilitate the production of soft, transparent and elastic gels.

For its best use, dissolve in a cold liquid and increase the temperature progressively. At 65ºC (149ºF) it begins to gel, so the texture can be corrected if necessary. Bring to a gentle boil and mold or use as desired.

Gveil is the most elastic soft gelatin in our catalog, designed to be perfectly manipulated and remain stable and without syneresis.