VG Gel
Our Vegetarian and Vegan (VG) Gel blend is a unique combination of Carrageenan and Locust Bean Gum, with the addition of potassium and calcium in the perfect quantities to achieve the best gelling result every time. VG Gel is soluble in boiling water and produces a slightly translucent gel when cooled. It can be used as a gelling agent of vegetable origin for a variety of applications.
Not sure what recipes to make with our VG Gel? How about trying a delicious citrus panna cotta, no-bake cheesecake or strawberry jellies?
Panna cotta: Vegan panna cotta
Cheesecake: Vegan cheesecake, Gluten free cheesecake, no-bake cheesecake
Dextrose, Carrageenan (E407), Potassium Chloride (E508), Calcium Acetate (E263), Locust Bean Gum (E410)
Nutritional – Typical values per 100g:
Energy: 277kcal/1159kJ
Protein: 0.1g
Carbohydrates: 53.8g of which sugars 49.6g
Fibre: 15.4g
Fat: 0.1g of which saturates 0g
Salt: 0.2g
VG Gel blend is a combination of Carrageenan and Locust Bean Gum, with the addition of Potassium and Calcium in the perfect quantities to achieve the best gelling result every time. VG Gel can be used for preparation of gelled sweet products such as jellies, panna cotta and cheesecake.
How to use: Blend with other dry ingredients (such as sugar) then incorporate with your liquids before heating as per your recipe. We recommend using at a dose of 2%.
N.B: These are guidelines only. For best results follow your recipe quantities and instructions.
Not sure what recipes to make with our VG Gel? How about trying a delicious citrus panna cotta, no-bake cheesecake or strawberry jellies?
Panna cotta: Vegan panna cotta
Cheesecake: Vegan cheesecake, Gluten free cheesecake, no-bake cheesecake
Dextrose, Carrageenan (E407), Potassium Chloride (E508), Calcium Acetate (E263), Locust Bean Gum (E410)
Nutritional – Typical values per 100g:
Energy: 277kcal/1159kJ
Protein: 0.1g
Carbohydrates: 53.8g of which sugars 49.6g
Fibre: 15.4g
Fat: 0.1g of which saturates 0g
Salt: 0.2g
VG Gel blend is a combination of Carrageenan and Locust Bean Gum, with the addition of Potassium and Calcium in the perfect quantities to achieve the best gelling result every time. VG Gel can be used for preparation of gelled sweet products such as jellies, panna cotta and cheesecake.
How to use: Blend with other dry ingredients (such as sugar) then incorporate with your liquids before heating as per your recipe. We recommend using at a dose of 2%.
N.B: These are guidelines only. For best results follow your recipe quantities and instructions.
