Vegetable gelatin, vegetarian gelatin powder

Vegetarian gelatine consists inter alia of carrageenan (kappa) and locust bean gum. These two elements allow a totally elastic, transparent gel. Application: Mix the ingredients at room temperature, then heat to at least 65 ° C. If it is not heated enough, the liquid is merely thickened and does not gel. The same happens when the dosage is reduced. Vegetarian gelatin is heat-reversible, has a very pleasant mouthfeel and remains stable up to a temperature of 65 ° C. There are problems with the binding of products whose acidity is below 4.5. For optimum results, the starting fluid should have a water content of over 80%. The recommended dosage is between 50g-60g / 1L