A guide to gelling agents for chefs

Gelatin is known for its soft, melt-in-the-mouth texture. Using it correctly requires the right temperature and preparation method. Gelatin sets at 15°C; above that level its gelling capacity is reduced. One essential factor when using gelatin is allowing the heated liquid to cool to room temperature before fully refrigerating it. We use sheet gelatin and powdered gelatin, the latter of which is ideal for hot preparations.

Agar-agar is suitable for both hot and cold jellies. A jelly made from agar-agar can be heated up to 80°C. Agar jelly maintains a firm texture and does not melt in the mouth, which makes for a grainy consistency. Blending an agar-agar jelly in a blender produces an attractive gel that is suitable for piping. To do this, use 1 gram of agar-agar per 100 millilitres of liquid.

Gellan gum is derived from fermented starch and acts as a vegan binder, stabiliser and texture enhancer. It is ideal for turning acidic or savoury liquids into a cuttable gel. The higher the salt percentage, the weaker the gel will be.

Kappa carrageenan is extracted from red algae. It sets very quickly and is ideal for aspic-like dishes. It remains as a gel up to 60°C, making it perfect for use as a warm, enveloping jelly. It loses its strength when acids are used.

Iota carrageenan makes an elastic, soft jelly and can also be processed when hot. Dissolve it in a cold liquid and heat to at least 80°C, at which temperature the gelling process begins. As long as iota is being stirred, it will not set. Because of its soft jelly, iota is very suitable as a replacement for gelatin in a panna cotta.

Pectin, which is derived from fruit, forms a firm gel and is therefore often used in marmalades and jams. Combining it with citric acid adds more stability. Thanks to its strong gelling power it can be used for making sweets as well as pâte de fruits.