Creamy Gel

Creamy Gel

Creamy Gel is a blend of various starches that can be used hot or cold to thicken liquids and creams. Can partially or fully replace egg yolk in a recipe. The result gives a nice creamy mouthfeel.

6511 Article number
400 g Content
14 x ø10cm Packaging


Melting point: 3-100°C

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Instructions for use

  • 30 - 60 g/l, cold and hot workable (3 - 100°C). Cold and hot soluble and workable. Mix with whisk or spatula . Can be mixed. Freeze-free.

Storage advice

  • Store at room temperature in closed packaging.


  • Cold and hot soluble and workable
  • Mix with whisk or spatula


  • Cremeux
  • Bavarois
  • Creamy structure
  • Cold crème patissière


  • Cold and hot soluble and workable
  • Replaces egg yolks as a binding agent
  • Gives a creamy mouthfeel
  • Can be used for both savoury and sweet creamy textures
  • Alcohol- and acid-resistant
  • Sugar-free
  • Same dosage as corn starch


The answer to all those who are looking for better and new textures in the contemporary gastronomy and patisserie. "Inspired by New Tex"

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