Skip to main content

Questions tagged [gelling-agents]

The tag has no usage guidance.

Filter by
Sorted by
Tagged with
3 votes
1 answer
85 views

How to use pectine (E440) to make confectionary/gummy?

I am experimenting with a fructose/maltodextrin/MCT powder mixture as fuel for longer running sessions. I have a good mixture which works well for me, has a nice mouth feel due to the MCT, is ...
AnoE's user avatar
  • 802
0 votes
0 answers
42 views

Adding fat to Konnyaku block recipe?

Konjac or Konnyaku blocks are bland but I notice an unpleasant alkaline flavor. However the texture is very useful in many dishes. Can I improve flavor of home-made blocks by adding oil? Or will that ...
Pat Sommer's user avatar
  • 5,442
3 votes
3 answers
417 views

Thickening agents that work as emulsifier

the idea is to add a thickening agent to a fruity liquid to emulsify it well with oil. Basically an emulsified smoothie. The goal is a fruity fatty thick dip or salsa with the texture of mayonnaise. ...
Sebastian's user avatar
  • 181
6 votes
2 answers
267 views

Edible silicone?

I'm trying to replicate the firm but flexible texture and translucent look of molded silicone using edible gels. The mold I'm using is difficult to extract the final shape from. It's shaped somewhat ...
Aero's user avatar
  • 61
1 vote
0 answers
73 views

Why does gelling sugar lose its gelling property after some time?

Gelling sugar (also called jam sugar or jelly sugar) is used for making fruit jams. It is a mixture of sugar and pectin. Properly stored sugar has a near infinite shelf life but gelling sugar only has ...
quarague's user avatar
  • 1,225
3 votes
1 answer
629 views

Blending pastry cream right after cooking: does it change final consistency?

I prepared some pastry cream to use as pie filling. Right after it had been cooked, and while still hot, I passed it through a sieve onto a bowl with chopped white chocolate. As I tried to fold the ...
Fimpellizzeri's user avatar
3 votes
1 answer
2k views

What is the best gelling agent for gummies? [duplicate]

So, today I did my first attempt at home made gummies using 35g of gelatine with 1 cup water and 1/2 cup sugar. When it cooled though, all I had was really tough jello. Should I just add more ...
lware's user avatar
  • 31
1 vote
2 answers
6k views

How to make a berry gel?

I have some agar agar powder to make a mixed berry gel using some berry coulee that I made. Lets say I want to make one cup of coulee to turn it to a gel, how much agar agar powder should I use. Keep ...
haakon.io's user avatar
  • 1,063
1 vote
1 answer
75 views

Why do I need more gelatin in a half fat cream cheese cheesecake?

Why do I need to add extra gelatin to my cheesecake recipe if I want to exchange full fat cream cheese for half fat cream cheese?
Tracey's user avatar
  • 11
5 votes
1 answer
6k views

Effect of xanthan gum on agar agar gels?

I just recently got into using agar agar to prepare solidified gels, and I'm wondering what effect adding xanthan gum to the mixture before gelling it would have. I'm particularly interested in trying ...
user2649681's user avatar
0 votes
3 answers
926 views

Can I use agar as a coagulant to make homemade tofu?

Good tofu is really hard to come by where I live, especially silken tofu. I want to try making my own tofu. There are tons of recipes online. BUT, some of the coagulants (gypsum, or nigari) are also ...
walbuc's user avatar
  • 223
8 votes
4 answers
14k views

How to stop Xanthan Gum from clumping?

Every so often, I make Irish Cream. The problem I have with it is that the cocoa and some of the cream split a bit in the bottle. It's still drinkable, and shaking the bottle fixes it, but I'd rather ...
Hanii Puppy's user avatar
3 votes
1 answer
1k views

Is it possible to make a jam-setting gelling agent at home?

Many jam and marmalade recipes call for a gelling agent in order to solidify the fruit-sugar mixture. While some fruits (like apples) may contain enough of a gelling agent (pectin) to solidify ...
Stockfisch's user avatar
6 votes
8 answers
77k views

Why commercial gummies do not melt?

I've noticed that commercial gummies do not melt, even when they are left in the sun, while home made gummies melt even at room temperatures sometimes. What is the secret ingredient? Sugar?
Mary's user avatar
  • 61
3 votes
3 answers
16k views

What is the purpose of heating agar powder

Is agar powder heated so that it will form a gel when it is cooled? if not then what is the purpose of boiling it?
mylifeisalie's user avatar
3 votes
3 answers
4k views

What conditions make xanthan thicken?

I have used xanthan a few times, sometimes successfully, sometimes less so. The one thing I've noticed: it is certainly not enough to just stir it in until it is well dispersed. Sometimes it will not ...
rumtscho's user avatar
  • 139k
1 vote
2 answers
2k views

How to make agar less brittle

Is there anyway to make agar less brittle, I have tried using locust bean gum and this did make the agar softer, but it was still quite brittle. Is there something I can add to the agar to get it as ...
James Carter's user avatar
4 votes
4 answers
32k views

How can I make fluffy chocolate mousse without gelatin?

I'm not a vegetarian but I don't want to use gelatin. I have seen various recipes for making mousse but they seem to be the gooey type. I'm looking for a recipe which will set so I can make a mousse ...
user23116's user avatar
11 votes
1 answer
6k views

Can I make panna cotta using a flavored, non-gelatin "Jell Dessert"?

I'd like to make panna cotta, but all of the recipes I've seen call for unflavored gelatin, and the closest thing I have on hand is a product (Gefen brand Strawberry Jell Dessert) that is neither ...
Isaac Moses's user avatar
5 votes
2 answers
2k views

Can I set a creme brulee with agar agar?

I am trying to make a new dish, I really want to make a creme brulee but I don't want to be shackled to the idea of using a ramekin. Is there any way I can set it with agar in a rubber mold and be ...
Rox's user avatar
  • 51
3 votes
2 answers
12k views

Differences between gel and gelatine

Are they physically different? If so, what is the difference, between a gel and gelatine, or it's proccesses gelation and gelling (gelatinization. gelatinisation)?
J.A.I.L.'s user avatar
  • 3,673
2 votes
1 answer
10k views

A substitute for carrageenan?

We are trying to make nondairy cheese. The recipe calls for Carrageenan and we have arrowroot. How much arrowroot should we use in lieu of the carrageenan?
user12870's user avatar
2 votes
2 answers
33k views

Replacing agar-agar with gelatin

I'm not able to purchase agar-agar (yet), so is there a rule for replacing the quantity? I've seen a recipe with 0,5 spoon of agar-agar for 1 spoon of gelatin. Is that the usual proportion? ...
BaffledCook's user avatar
  • 13.2k
2 votes
1 answer
3k views

Can agar-agar be used in fondant icing in place of gelatin?

Can china grass (agar-agar) be used as a substitute to gelatin in fondant cake icing?
Poonam's user avatar
  • 21
6 votes
4 answers
16k views

How to prevent pureed blueberries from gelling?

I have a sparkling new ice cream machine. The first batch, Philadelphia-style plain vanilla ice cream, worked perfectly. I decided to try a sorbet, and made Lebovitz's Blueberry-banana sorbet, but ...
rumtscho's user avatar
  • 139k
11 votes
1 answer
3k views

What takes over the functions of gluten in gluten-free bread mixes?

Gluten has many effects on bread doughs, as explained in this beautiful answer. I think the main effects for bread doughs are the first three mentioned there: Provide elasticity, presumably because ...
Erik P.'s user avatar
  • 4,034
7 votes
2 answers
4k views

How do different types of thickener actually thicken?

What I'm asking is not chemically how they do it, but rather how does each practically thicken. For example: Thickening with wheat flour is thickened when at boiling point - cooking further does not ...
Max's user avatar
  • 1,068
4 votes
3 answers
3k views

Does Arabic gum help keep frozen yogurt soft?

I'm trying to make frozen yogurt manually (no machine), but I would like it to be soft-scoop. My first batches froze hard (tasty but hard), regardless of whether I stirred them every half-hour or not. ...
Alan C's user avatar
  • 41
1 vote
3 answers
26k views

Can I substitute agar-agar for gelatin in pudding?

Can china grass (agar-agar) be substituted in place of gelatin when making pudding? Or is there any other ingredient i could use as a substitute that could give me better results?
Rabab's user avatar
  • 205
4 votes
1 answer
5k views

What can I do to dry out my marshmallows?

The recipe that I used did not call for cornstarch or corn syrup. The result is that they are slightly wet. Can I do anything to dry them up, such as dusting them with corn flour? I did dredge them ...
Yurisa's user avatar
  • 41
0 votes
1 answer
2k views

What is the difference between liquid and powdered pectin?

We have powdered pectin and have a recipe that calls for liquid. What are the differences between the two? How are they made? How do their uses differ? How do you substitute one for the other? what ...
yossarian's user avatar
  • 19k
2 votes
2 answers
2k views

Is methyl cellulose edible?

I blend methyl cellulose for cosmetic products (I use the fine powder). Is methyl cellulose edible? I want to make an edible gel without sugar; just stevia and fruit flavours.
Carol's user avatar
  • 123
6 votes
1 answer
2k views

What type of methylcellulose would be appropriate for gel noodles?

I'd planning to attempt some flavoured methocel noodles; I know that type K is the softest (best for things like marshmallows) but I've never experimented with the firmer kinds and I'm not entirely ...
Aaronut's user avatar
  • 55k
2 votes
2 answers
734 views

Are there alternative ways to test fruit preserves for doneness?

I've tried twice to make fruit preserves using only the natural pectins in the fruit. The first time with plums where the jam was much to thick, and yesterday orange marmalade which came out tasting ...
Chris Steinbach's user avatar
9 votes
3 answers
3k views

How can I make vegetarian marshmallows?

My girlfriend is vegetarian and we have been trying to make marshmallows at home but so far after over four tries with agar agar we have yet to be very successful. We have made one batch that were ...
Shannon John Clark's user avatar
7 votes
2 answers
4k views

Can I use guar and gelatine together?

I am baking a fancy cake recipe for the first time, and have trouble with it. Basically, the cake has three layers. The first one is a flourless bisquit. Then there comes a guar thickened puree made ...
rumtscho's user avatar
  • 139k
19 votes
5 answers
30k views

Is there a vegetarian gelatin substitute that is as strong as gelatin?

I've made several mold (shaped) desserts with both gelatin and gelatin substitutes, and the substitutes have always failed to hold the shape of fully domed chocolate molds and the like. Are there any ...
user3579's user avatar
  • 681
8 votes
2 answers
28k views

Making gelatin from scratch

I found on Wikipedia that it is made from animals' skin and bones. The article describes the steps of gelatin production from a technical perspective: The manufacturing processes of gelatin consists ...
Jaime Soto's user avatar
5 votes
3 answers
6k views

Why did my "Turkish Delight" turn into a horrible goopy mess?

I don't normally make a lot of confections but decided recently to try a few new things. Yesterday I used this recipe for Turkish delight which I originally found on the Hydrocolloid Recipe ...
Aaronut's user avatar
  • 55k
7 votes
4 answers
3k views

Is there a way to make jam or chutney without Gelatin / Pectin?

I was wondering if there is a way to make jam without going through a gelatin type product. There is no real motive behind that question, except for curiosity
dassouki's user avatar
  • 3,246
9 votes
6 answers
632 views

How can I make a panna cotta based on Jelly bellys?

I want to make popcorn panna cotta. I had a couple of ideas for this, either steeping milk in popped corn or (my preferred option) melting butter popcorn Jelly Belly beans into the milk and then ...
Sam Holder's user avatar
  • 11.3k
9 votes
6 answers
1k views

Which thickener should I use for fake spaghetti out of fruit juice?

I would like to experiment with flavoured 'spaghetti' by taking a juice and gelling it in spaghetti shape, so I could have beetroot strands that I could use in a pasta dish. Anyone done this? Got any ...
Sam Holder's user avatar
  • 11.3k
9 votes
5 answers
15k views

What are alternative gelling agents to gelatine? And what are their properties?

I recently was making some orange jelly which was going to be dipped in chocolate. I couldn't use gelatine to set the jelly as it returned to a liquid below the temperature of the melted chocolate. ...
Sam Holder's user avatar
  • 11.3k