Toufood Vegetalgel 500g

Vegetable Gelling Agent

Toufood Vegetalgël 500g is a versatile vegetable-based gelling agent designed to create smooth, elastic gels with excellent stability and water retention. Made from a carefully balanced blend of plant-derived hydrocolloids, this professional-quality gelling powder is ideal for fruit glazes, fruit jellies, dessert preparations and modern pastry applications where a clean finish and reliable texture are essential. Its neutral flavour allows the natural taste of ingredients to shine through, making it suitable for both sweet and savoury recipes.

Vegetalgël dissolves easily with vigorous mixing and activates when heated, producing clear, flexible gels that can set at room temperature or under refrigeration. Whether you're creating glossy fruit glazes, fruit pâte de fruits, layered desserts or innovative plated dishes, it delivers consistent results batch after batch.

Key Features:

• 500g vegetable-based gelling agent powder.
• Made from a blend of plant-derived hydrocolloids.
• Produces flexible, elastic gels with excellent stability.
• Ideal for fruit glazes, desserts and pâtisserie.
• High water absorption for reliable gel formation.
• Activates when heated to at least 65°C.
• Typical dosage of approximately 50g per kilogram, depending on the application.
• Suitable for sweet and savoury recipes.

Recipe Inspiration:

• Create a glossy fruit glaze for fresh strawberry, raspberry or mixed berry tarts with a smooth, professional finish.
• Prepare vibrant fruit jellies using mango purée, passion fruit purée or raspberry purée for elegant plated desserts.
• Make layered panna cotta-style desserts with colourful fruit gel toppings for added texture and visual appeal.
• Produce decorative fruit cubes or gel inserts for modern cakes, pastries and entremets.

Why are hydrocolloids used in modern cooking and baking?

Hydrocolloids help control texture by thickening, stabilising or gelling liquids. They allow recipes to achieve consistent results while creating textures that would be difficult to produce using traditional ingredients alone.

Can Vegetalgël be used to make clear fruit glazes?

Yes. Vegetalgël is particularly well suited to fruit glazes, producing smooth, glossy finishes that help enhance the appearance of fresh fruit while maintaining an elastic, stable gel.

Why is heating important when using Vegetalgël?

Heating allows the hydrocolloids to fully hydrate and activate. Bringing the mixture to at least 65°C, or ideally to the boil, ensures the gelling agent develops its full setting properties before cooling.

Maltodextrin, Carrageenans (E-407), Locust bean gum (E-410), Dextrose, Dipotassium phosphate (E-340ii).

Allergens are highlighted in BOLD.

Allergen Statement:

May contain MILK

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.