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.