Vegetable gelatin, vegetarian gelatin powder

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