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Questions tagged [gelling-agents]

41 questions
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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 like an egg cup with a post on the bottom. The gel…
Aero
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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 Collection. It uses agar as the gelling agent and appears…
Aaronut
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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 to use the xanthan gum to replace fats in…
user2649681
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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 able to remove it for placing?
Rox
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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 thicken no matter what I do, sometimes it will…
rumtscho
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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 cake which can be free standing. This picture is…
user23116
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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. I was advised to try Arabic gum, but that…
Alan C
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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 in a mixture of confectioners sugar and corn flour;…
Yurisa
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What is the best gelling agent for gummies?

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 gelatine, or is there another chemical I could use? I…
lware
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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 themselves while cooked for a long time I wonder what I…
Stockfisch
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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
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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.
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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. Since you can't emulsify just water/fruit juice…
Sebastian
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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 chocolate onto the pastry cream, it would not melt…
Fimpellizzeri
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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
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