Dextrose, Gelling Agents: Carageenan, Locust Bean Gum, Acidity Regulators: Calcium Acetate, Potassium Chloride
Preparation & Storage
- Directions.Sprinkle Vege-Gel onto cold liquid (at least 200ml/7 fl oz) and stir thoroughly until completely dissolved.Heat the mixture to boiling point (if setting proves difficult, add a little more Vege-Gel to the mixture and reheat).The mixture is now ready to pour into a mould or use in accordance with your recipe.Allow to set for one hour, until firm.Hints and Tips.Vege-Gel is a vegetarian alternative to gelatine and NOT A SUBSITUTE. Therefore it has to be used in a slightly different way to gelatine and it may be necessary to adapt your recipe. Please read the directions carefully.One sachet (approximately 6g of Vege-Gel will set 570ml/1 pint of liquid, but when using acidic liquids or vinegar, use two sachets (approximately 12g) for best results.When dissolving in fruit juice heat to near boiling point and cool quickly to aid setting.For best results substitute some of the high fat ingredients in your recipe with low fat alternatives, eg fromage frais.Do not mix Vege-Gel with other gelatine products as the setting properties will be affected.
Store in a cool, dry place.