Gelling agents closest to normal gelatin that set at room temperature.

In the Modernist Ingredients and Equipment Forum
I have been looking on the site for a gelling agent that is closest to normal gelatin but can set at room temperature, so that I don't need to put it in the fridge to set. I'm looking for something that when a gel has the same characteristics as normal gelatin eg. elasticity and strength.

2 Replies So Far

I'd lean towards agar. It's brittle like gelatin is and with the addition of locust bean gum you can add more elasticity to it. It also sets at 40-45°C (104-113°F) and can be reheated to 80°C (175°F) before melting. My guess is you'll want somewhere between 0.6% and 1.0% agar to get closer to gelatin. You can get more information in my guide to agar agar or from these recipes: strawberry daiquiri gel cubes or paypaya agar cubes. I hope that helps you out! Thanks and happy cooking.
I am trying to create vegetarian jelly sweets, and am using all these amazing ingredients. However, I can't seem to find any information to help me with the quantities you should use to replicate gelatine. I understand that some trial and error is needed, and so far seem to have most success with a combination of Gellan and Lotus Bean Gum, but still don't seem to get the resistance and chewy quality that gummy sweets have. I have yet to try Gum Arabic, and the gellan I have is the brittle type,( I think). Any ideas would be gratefully received. Thanks

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