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First round of ingredients are 3 kinds of carrageenan – iota, kappa, and a gum blend. Flexigel is predominantly kappa and will have it’s characteristics, but with the added benefit of setting at slightly higher temperatures when in a mixture with a high amount of solids, and also producing very strong but flexible gels at low dosages. These are it’s main characteristics:
– in fruit or vegetable purees, mixtures can set at temperatures between 45c – 50c (0.8% – 1.5% concentration of Flexigel)
– can produce very strong, but flexible gels at concentrations between 0.4% – o.8%. Think making noodles with apple juice.
– Can be used to make fluid gels
– Extremely easy to disperse
– gels are completely clear
– Needs to be heated to 75c to completely dissolve the FlexiGel into the mixture.
Here’s a few things I’ve done with it. This is a fairly old recipe, but I think it demonstrates the versatility of FlexiGel.
Pumpkin Pie: The pie itself contains roasted pumpkin puree, yogurt, nutmeg, cinnamon, maple syrup and sugar. The amount of FlexiGel is 0.8% of the total mixture.
Orange Caramel fluid gel: The fluid gel was made with a 0.6% concentration of FlexiGel. The mixture is first heated then allowed to set into a firm gel. Afterwards you puree it and turn it into a fluid gel. The mixture contains about 50% sugar.
For the orange caramel, before I pureed the gel, I decided to slice it into shapes. One of which was a long rectangle to demonstrate it’s gel strength and flexibility.
And lastly, from the slab of solidified pumpkin puree, I sliced a “blanket” shape to again demonstrate the strength and flexibility of the gel. Of course, you can make the sheet even larger. It would still be able to hold.