LOUIS FRANCOIS Vegetal Plant-Based Gelling Agent - 1kg Vegan Gelatin Substitute for Desserts, Dairy & Alcohol Gels | Perfect for Vegan Baking, Jellies, Puddings & Cocktail Mixology
LOUIS FRANCOIS Vegetal Plant-Based Gelling Agent - 1kg Vegan Gelatin Substitute for Desserts, Dairy & Alcohol Gels | Perfect for Vegan Baking, Jellies, Puddings & Cocktail Mixology

LOUIS FRANCOIS Vegetal Plant-Based Gelling Agent - 1kg Vegan Gelatin Substitute for Desserts, Dairy & Alcohol Gels | Perfect for Vegan Baking, Jellies, Puddings & Cocktail Mixology

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Description

About Vegetal

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.


Use:

How to Use:

  1. Heat the liquid preparation to 65°C, then add Vegetal with strong stirring to fully disperse.

  2. Once incorporated, pour into molds or containers as needed.

  3. The gel will begin setting at around 45°C.

  4. For best results, allow to rest 24 hours to fully activate the gelling agents, even if the gel appears set earlier.

  5. Gel is thermoreversible at 60°C, meaning it can be remelted and re-set as needed.


Application:

  • 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


Recommended Dosage:

Use between 1–2% of the total liquid weight, depending on the desired firmness and the nature of the preparation.


Observations:

  • 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


Elaborations:

  • 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


Differences from Similar Products:

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


Origin:

Made from plant-based hydrocolloids: tara gum and carrageenan, stabilized with dehydrated glucose syrup.


Maison Louis Francois: A Legacy of Culinary Innovation

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.