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Louis Francois Vegetal – Plant-Based Gelling Agent “PF” is a versatile, thermoreversible gelling agent made from a blend of dehydrated glucose syrup, tara gum (E417), and carrageenan (E407). This cream-coloured, slightly sweet powder is a clean-label alternative to gelatin, ideal for chefs looking to create elastic, firm gels in both sweet and savoury recipes — without using animal-based ingredients.
Vegetal “PF” is particularly suited for aqueous, dairy, and alcoholic preparations (up to 15% alcohol). Once heated and mixed, it produces a smooth, elastic gel that is stable through freezing and thawing, holds up well in acidic conditions, and remains reliable in complex plating environments.
How to Use:
Heat the liquid preparation to 65°C, then add Vegetal with strong stirring to fully disperse.
Once incorporated, pour into molds or containers as needed.
The gel will begin setting at around 45°C.
For best results, allow to rest 24 hours to fully activate the gelling agents, even if the gel appears set earlier.
Gel is thermoreversible at 60°C, meaning it can be remelted and re-set as needed.
Panna cotta and dairy gels
Fruit gels and molded desserts
Alcohol-based gelled cocktails (up to 15% ABV)
Savoury vegetable jellies and aspics
Plated elements in modernist cuisine
Freezable gel layers for entremets or verrines
Use between 1–2% of the total liquid weight, depending on the desired firmness and the nature of the preparation.
Fine powder, white to beige
Odourless with a slightly sweet taste
Forms elastic, firm gels
Stable in acid and alcoholic environments
Withstands freezing and thawing
Thermoreversible at 60°C
Clean-label and fully plant-based
Vegan rum gelée for plated desserts or cocktails
Milky panna cotta with creamy texture and easy unmolding
Acidic berry gels that stay firm even at room temperature
Multi-layered gel textures in modern pastry presentations
Gelled fruit inserts that remain stable after freezing
Compared to vegetal gelling agents from other brands, Louis Francois Vegetal “PF” provides:
A more elastic gel texture rather than brittle or rigid results
Improved freeze-thaw stability without syneresis or weeping
Reliable set time and clarity, especially in dairy or alcohol-based preparations
A cleaner taste and smoother mouthfeel, without the common graininess found in some gum blends
A slightly lower set temperature (45°C), making it more adaptable in kitchen environments
Made from plant-based hydrocolloids: tara gum and carrageenan, stabilized with dehydrated glucose syrup.
For more than a century, Maison Louis Francois has offered innovative solutions to the culinary world. With a focus on precision and performance, their Vegetal “PF” gelling agent gives chefs and food creators a reliable, vegan-friendly alternative to animal gelatin — designed to deliver outstanding results in modern desserts and savoury presentations.