Sosa Instangel (Animal Gelatine) 500g

Animal Gelatine

Sosa Instangel (Animal Gelatine) 500g is a professional-grade fast-setting gelling agent made from animal gelatine. Designed for chefs and home cooks looking for speed, consistency and reliability in gelled desserts, it allows you to create jellies, mousses, panna cotta and aspics without waiting hours for a full set. Unlike traditional leaf or powdered gelatine, Instangel activates quickly in cold or lukewarm liquid and sets as the mixture cools, making it ideal for those searching for “quick setting gelatine” or “fast gelatine for desserts”. With its neutral taste and clear finish, it blends easily into both sweet and savoury dishes without altering flavour.

Key Features

• Fast-setting formula ideal for quick-service kitchens and home cooks short on prep time.
• Cold-soluble, activates in cold or lukewarm liquids, no boiling needed.
• Neutral flavour and colour won’t interfere with your ingredients’ taste or appearance.
• Fine powder texture disperses easily into mixtures for an even gel.
• Works in jellies, panna cotta, aspics, mousses and cold-set sauces.
• Size: 500g

Recipe Inspiration

• Fruit jelly discs: mix Instangel with fruit juice and a touch of sugar for fast-setting garnishes or petit fours.
• Panna cotta: create a silky set using cream, milk and Instangel, without the need for heating.
• Savoury aspic: ideal for traditional preparations using stock or consommé for cold meat or seafood plating.
• Layered verrines: speed up setting between layers with no waiting hours between pours.

What is the best way to use Sosa Instangel?

Instangel should be added directly to your cold or lukewarm liquid while stirring. Once blended, allow it to rest or chill, it will set as it cools, no boiling required.

How is it different from regular gelatine?

Unlike standard powdered or leaf gelatine, Instangel is cold-soluble and fast-setting. It’s useful when you need to speed up prep or avoid heating delicate ingredients.

Can it be reheated once set?

Instangel is not thermoreversible. Once set, reheating will not return it to a liquid state, so it’s best used in cold-set or served-cold dishes.

How much should I use?

The typical dosage is around 10–15g per litre of liquid. You may need to adjust depending on the texture you’re aiming for.

Ingredients:

Animal gelatin, Glucose syrup. 

Allergens highlighted in BOLD.

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.