Meticell
Gelling agent
80g / 300g
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Meticell is made from vegetable cellulose. Unlike other gelling agents, Meticell gels when heated and has a thickening effect in cold media. Particularly suitable for the production of vegetable dumplings, fritters and breadings without egg and flour.
Features & instructions for use
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Hot jellies on a vegetable basis
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Vegan, gluten-free
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To make a Meticell base mix, carefully stir 30 g of Meticell into 1 l of cold water and chill to 4 °C in the refrigerator. Stir the Meticell base mix into the cold preparations (100 ml Meticell base mix per 800 g preparation).
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Heat to 40-60 °C to achieve the gelling effect.
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When cooling, dishes prepared with Meticell lose their jelly consistency and become thick.
Meticell
80g
CHF 19.90
248.75 CHF / kg
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Meticell
300g
CHF 47.90
159.67 CHF / kg
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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.
Agar
For hot and cold jellies. Vegetarian / Vegan Gelatine substitute. Obtained from red algae.
Iota
For soft and elastic jellies, crèmes, panna cotta. Ideal gelling agent for high-fat foods. Obtained from red algae.
Kappa
For vegetarian jellies and glazes. Produces gels with a firm consistency and a brittle surface. Pure vegetable gelling agent made from red algae.
Gellan
For firm vegetarian and vegan jellies. Excellent for making cold and warm jellies.
Vegane Gelatine
The alternative to animal products.
With CreativeCuisine's Vegan Gelatine there is now a real alternative to previous products.