Vegetable Gelatine

Chef Lab Vegetable Gelatin is a technical formula of 100% vegetable origin, developed as a direct substitute for animal gelatin, maintaining a soft, elastic, and stable texture.

It is made from natural polysaccharides extracted from algae and vegetable fibers, ensuring a clean, transparent, and highly precise gastronomic result.

Its versatility makes it an essential tool for chefs, pastry chefs, and contemporary cuisine creators looking to innovate with sustainable ingredients, without compromising technical quality.

FORMAT: 300 r.

INGREDIENTS:

Powdered vegetable gelatin (carrageenan E-407 and agar-agar E-406). From natural extracts of red algae.

DOSAGE AND USE:

Dissolve in hot liquid (80–90 °C) until completely dispersed. Let cool to achieve gelation.

Indicative dosages:

• Soft and elastic gel: 5–8 g/l
• Firm and cuttable gel: 9–12 g/l
• Very rigid gel: 13–15 g/l

Gels upon cooling, stable in acidic media, and does not lose texture after moderate reheating.

APPLICATIONS:

Desserts, jellies, and flans

Cold cakes and mousses

Sauces and shiny glazes

Vegetarian and vegan cuisine

Modern pastry and cooking techniques