Sosa Gelbinder 500g

Heat Resistant Gelling Agent

Sosa Gelbinder 500g (formerly known as Gelburguer) is a professional binding and gelling agent designed to give a ‘gluing effect’ to food preparations. Made from alginate and calcium, it works by creating a strong structure when mixed with other ingredients, helping you bind foods such as burgers, tartares, vegetable patties or terrines with ease. Suitable for use in both hot and cold preparations, Gelbinder is thermally irreversible, meaning once it’s set, it won’t melt or break down when reheated or frozen. With a neutral flavour and odour, it won’t affect the taste of your dishes making it ideal for modern kitchens and recipe development.

Key Features

• Thermally stable, retains structure after heating or freezing, making it ideal for make-ahead or frozen dishes.
• Strong binding power, creates a cohesive texture with a ‘gluing’ effect, perfect for burgers, terrines and tartares.
• Neutral taste and smell won’t interfere with flavour or aroma, making it suitable for both savoury and sweet dishes.
• Suitable for hot and cold use, works with both raw and cooked ingredients for greater versatility.
• Recommended dosage of 10–15g per kg, easy to measure and apply in professional or home kitchens.
• Size: 500g

Recipe Inspiration

• Homemade burgers or veggie patties: mix Gelbinder into the raw mix to help bind ingredients like beans, grains or meat without needing egg.
• Fish tartare or beef tartare: use as a cold-set binder to keep finely chopped ingredients together on the plate.
• Layered vegetable terrines: add to cooked or pureed vegetables for clean slicing and stable presentation
• Meat-free alternatives: helpful for creating firm plant-based patties or cutlets without compromising flavour or texture.

What is the best way to use Sosa Gelbinder?

Simply blend the powder into the ingredients you want to bind, it works best when evenly mixed. No need to pre-dissolve. Use 10–15g per kg of mix.

Can I use Gelbinder in hot dishes?

Yes. It’s suitable for both hot and cold use, and once set, it won’t break down with heat.

Is it suitable for freezing?

Yes. Gelbinder is freeze-thaw stable, which makes it ideal for dishes you want to prepare in advance and store.

What foods is it best used with?

It works well with meat, fish, vegetables, grains, and pulses – particularly in recipes like burgers, terrines, tartares or structured savoury dishes.

Ingredients:

Gelling agent: sodium alginate (E401). Stabilizers: Calcium sulfate (E516).Sequestrant: Tetrasodium diphosphate (E450iii).

Allergens highlighted in BOLD.

Allergen Statement On Pack
May contain traces amounts of Eggs, peanuts, soy and soy based products, milk and its derivatives, nuts, celery, mustard, sesame,
sulphites

Please be aware that ingredients, including allergens, are subject to change. At Infusions4chefs, we consistently update our product database and strive to provide accurate allergen information for each product. If you have concerns about allergens, we strongly advise checking the product label before using it.