Gelatins are one of the most characteristic preparations in classical cuisine, and they have undergone greater evolution in modern cooking. Until a few years ago, they were made mainly with gelatin sheets; starting in 1997, Agar, a product of algae, was introduced and is now commonly used.
The carrageenans Kappa and Iota are also obtained from algae and have particular properties of elasticity and firmness that give them their own identities.
To complete the line, we present Gellan, that allows us to make a rigid, firm gel and Metil, a gelifier extracted from vegetable cellulose.