Vegetable Gelatine, vegetarian gelatin powder, 500 g

Vegetarian gelatin consists of, among other ingredients, carrageenan (kappa) and locust bean gum. These two elements create a completely elastic, transparent gel. Directions: Mix the ingredients at room temperature, then heat to at least 65°C. If the mixture is not heated sufficiently, the liquid will simply thicken and not gel. The same will happen if the dosage is reduced. Vegetarian gelatin is heat-reversible, has a very pleasant mouthfeel, and remains stable up to 65°C. It has problems binding products with an acidity below 4.5. For optimal results, the starting liquid should have a water content of over 80%. The recommended dosage is between 50g-60g/1L.