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Gelling agent

150g / 400g


Gellan can be used to produce both cold and warm jellies with a firm, stable consistency. After gelling, they can be reheated to up to 80°C.

Features & instructions for use
  • Finely ground powder, carbohydrate containing fiber, made on a plant basis

  • Vegan, gluten free

  • Stir in 5-10 g of Gellan per liter of liquid, heat to 90° C, cool to achieve the gelling effect

  • If necessary, heat again up to 80° C

  • Loses gelling capacity in solutions with a high salt content.

  • Develops a stronger effect if the food to be gelled contains calcium.



CHF 50.90

339.33 CHF / kg



CHF 99.90

249.75 CHF / kg

Prices incl. VAT,  plus shipping and handling


3-5 days delivery time

Contact for catering establishments

Recipe suggestion


More gelling agents

With the vegan gelling agents from Creative Cuisine, all kinds of jellies and creams can be made easily and quickly. The only important thing is to know which gelling agent to use for which purpose. Iota, for example, is the ideal partner for dairy products, Gellan is suitable for cut-resistant gels and a mixture of Agar and Iota is the right choice for the best creams. And with Agar and Algin you can conjure up wonderful jams à la minute. On all product pages you will find suitable basic recipes that you can vary as you like.



For hot and cold jellies. Vegetarian / Vegan Gelatine substitute. Obtained from red algae.



For soft and elastic jellies, crèmes, panna cotta. Ideal gelling agent for high-fat foods. Obtained from red algae.



For vegetarian jellies and glazes. Produces gels with a firm consistency and a brittle surface. Pure vegetable gelling agent made from red algae.



For vegetarian and vegan hot jellies. Particularly suitable for the production of vegetable dumplings or breadcrumbs without egg and flour. Made from vegetable cellulose.


Vegane Gelatine

The alternative to animal products.

With CreativeCuisine's Vegan Gelatine there is now a real alternative to previous products.

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