MSK UltraGel is a pure, vegan seaweed-based gelling agent specifically developed for a soft, elastic texture and a smooth mouth-feel.
UltraGel can be used as a direct replacement for gelatine in many recipes, is also allergen-free, and has the advantage of a higher melting point, allowing for use with hot dishes.
The two different grades we offer (UltraGel 2 and 5) provide versatility for the creative chef:
Available in 200g or separately as a 1kg value pack.
Pictured: Yakatori Glazed Duck Confit with Cucumber Gel and Wasabi Powder, and Roast Pumpkin Risotto with Balsamic Vinegar gel cubes.