Features
Being soluble in a cold liquid, it starts gelling from 60ºC (140ºF), but it is necessary to bring to a gentle boil. Gels quickly.
Gveg is capable to gel in highly alcoholic media (although the alcohol will evaporate when brought to a boil), but it is sensitive to acidic substances (pH less than 4.5).
Like all carrageenans, it works especially well and offer stronger textures with foods containing calcium (such as dairy products). It is sensitive to freezing processes.
It is presented in powder form, neutral in smell and taste.
Applications
Jellied textures with an elastic effect. Ideal for molding or coatings of mechanical spherifications (frozen core bathed in Gveg and later on defrosted) of one or two flavors, sheets or transparent paste of cannelloni or pasta type cuts, ravioli, etc.
Curiosities
Due to its gelling temperature and final texture, this ingredient has been widely used in restaurants for countless manipulations, from false caviar to encapsulation or molding. In synergy with other gelling agents, it can give greater resistance to heat and better texture in the mouth.
Dosage
50 g / Kg
