VARIOUS TEXTURES

What are food gelling agents? 

One of the most distinctive preparations in modern cuisine is gelatines, and the use of gelatine is currently experiencing a revolution. It’s found in the most extraordinary contemporary signature dishes. 

Gelling agents increase the viscosity of liquids to the point where they form a gel. All gelling agents are thickeners. They bind different molecules, which traps water and holds it, forming a translucent or transparent solid. 

Using natural ingredients, chefs are able to turn liquids into gels and alter the texture of dishes. Gelling techniques may seem intimidating, but they are actually easier than you might think. 

Types of gelling agents 

The most traditional agents are collagen-based gelling agents derived from animal proteins. These include fish tails, pigs’ ears, tripe, etc. 

These gelling agents come from animal tissue. Working temperature ranges from the melting point of 40 °C to a gelling point of 15 °C. Examples of this include gelatine sheets and gelatine powder. 

There are also gelling agents made from carbohydrates, vegetables or algae. Unlike conventional collagen gelling agents, these can be used to create preparations with specific temperature ranges and textures. 

Gelling agents with this kind of gelling and texturising capacity, as well as easy dosage, allow chefs to innovate and make new creations with precision.  

What gelling agent should I use for my dish?

Choosing the right gelling agent is important. You have to consider the agent’s solubility (hot-set or cold-set), its gelling temperature, its heat resistance, its ability to be frozen, the type of gelling (thermo-reversible), its final texture, its transparency, and its dosage. 

The SOC CHEF gelling agent table shows uses, applications and dosages. 

Where can I buy quality gelling agents?  

SOC CHEF offers the highest-quality gelling agents for professional use in different formats. 

How is gelling done? 

The gelling process involves diluting the gelling agent in the liquid you want to gel, heating the mixture to the temperature indicated for the type of gelling agent, and letting the mixture cool. 

It’s not a complicated process. The difficulty lies in knowing what gelling agent to use for your dish and the right dosage. Not all gelling agents serve the same purpose; some do not work with all types of ingredients. 

Gelling videos

Soft raspberry meringue

Soft raspberry meringue | SOC CHEF Ingredients Methil base 3g Methil SOC CHEF 100g Water Ingredients Meringue 20g Sugar ECO SOC CHEF 10g Trisol SOC...

Vegan hamburger

Vegan hamburger Ingredients 100 g Water, stock, fruit juice,... 3 g Methyl Burger SOC Chef 525 g Vegetables (brunoise cut) q.s. Salt Process...

Caviar process-jellification with Agar Agar

Caviar process-jellification with Agar Agar Ingredients 1 L Fish stock 10 g Agar Agar SOC CHEF 1 L Sunflower oil at 10ºC q.s. Squid ink ...

Vegan Tahiti vanilla flan

Vegan Tahiti vanilla flan | SOC CHEF Ingredients 1L oat milk 7,5 Iota SOC CHEF 1 Tahití vanilla 25g vanilla sugar SOC CHEF Process Mix...

Jellyfied candy with or without alcohol

Jellyfied candy with or without alcohol | SOC CHEF Ingredients 1 L fruit juice or alcohol of your choice ·  200 g SOC Chef Cold...

Tomato angel hair

Tomato angel hair Ingredients 1 L Tomato juice 10 g Kappa Gum SOC CHEF q.s. Salt Process Mix the ingredients all together. Heat them at...

False ravioli with Gellan gum

False ravioli with Gellan gum | SOC CHEF Ingredients 2g Gellan gum SOC CHEF 0,5l water Process Mix the products Bring to a boil with the...

Do you need a different type of texturiser? 

The SOC CHEF brand offers  acidulating, bulking, spherifying, emulsifying texturising agents as well as pearls and ready-to-use spherified products.