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Gelification

Total Items: 12
Pectin Low Methoxy
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Pectin is soluble in cold water, but has to be carefully dispersed. Low methoxy pectin gels with calcium. The gelation itself is controlled by the amount of calcium, the sequestrant levels, ph, soluble solids, and pectinís inner reactivity.
Pectin High Methoxy
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High methoxy pectin is a great gelling agent, provided the correct amount of sugar and acid are respected. Generally a ph of 3.4-3.8 with a minimum sugar concentration of 50-55%.
Methylcellulose SGA 7C
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Unlike other gelifiers, methylcellulose gelifies when heat is applied. When cold it acts as a thickener. Very firm gel forms at 38 ñ 44 degrees C w SGA7C
Methylcellulose K4M
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For Gluten Free Baking - K4M is a medium viscosity K grade hydroxypropyl methylcellulose.
Methylcellulose A15C
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Unlike other gelifiers, methylcellulose gelifies when heat is applied. When cold it acts as a thickener. Semi-firm gel forms at 50 -55? C w/ A15C.
Kappa Carrageenan
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Kappa is used for Gelification w/ the following properties: Kappa forms a strong, rigid gel in conjunction w/potassium salts and a brittle gel in conjunction w/calcium salts. Kappa tends to be clear when used w/ a sugar or syrup base. Kappa forms a gel with as little as .5% dosage in water, and as little as .2% w/ milk, or other calcium target rich environments.
Iota Carrageenan
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Iota Carrageenan is used for Gelification. It forms a stable gel for freeze/thaw purposes.
Hydroxypropyl Methylcellulose F50
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Unlike other gelifiers, Methylcellulose gelifies when heat is applied. When cold it acts as a thickener. Semi-firm gel forms at 62-68C with F50.
Hydroxypropyl Methylcellulose E4M
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Unlike other gelifiers, methylcellulose gelifies when heat is applied. When cold it acts as a thickener. Semi-firm gel forms at 58-64C with E4M.
Hydroxypropyl Methylcellulose E19
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Unlike other gelifiers, Methylcellulose gelifies when heat is applied. When cold it acts as a thickener. Semi-firm gel forms at 58-64ºC with E19.
Gellan Gum, Low Acyl
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Gellan is a polysaccharide with strong gel forming properties. It makes gels with low concentrations when hot solutions of it are cooled and produces hard brittle gels when set, but can also be sheared to create fluid gels.
Agar Agar
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Forms gels at approximately 35°C. Once formed, gel doesn't melt below 85°C. Reduces sugar crystallization and acts as a stabilizer in icings, glazes and bakery fillings. Insoluble in cold water and slowly soluble in hot.
 
Tapioca Maltodextrin
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Calcium Chloride
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Versawhip 600K
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Kappa Carrageenan
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Agar Agar
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