A formula designed for stability and control

From a compositional standpoint, SmarTexture CG is more than just an instant gelatin. Its base consists of powdered food-grade bovine gelatin, combined with dehydrated glucose syrup, dextrose, and plant fibers from chicory, lemon, and flax.

Fiber integration has a precise structural function: it helps create more stable gels and reduce syneresis, improving stability over time compared with pure gelatin. The result is a more uniform structure, less prone to phase separation, and therefore more reliable in professional applications

Usage mode: operational simplicity without shortcuts

The use of SmarTexture CG is straightforward, but requires compliance with some fundamental technical conditions. The product should be added gradually to mixtures, preferably before adding sugars or other solids, and used in completely thawed mixtures with a temperature above 10 °C.


Dispersing with an immersion blender for at least 60 seconds ensures proper hydration of the mixture and uniform activation of the gelation process. No resting time or heating steps are required, making SmarTexture CG particularly suitable for fast, controlled workflows.

Textures adjustable according to dosage

One of the most interesting aspects of SmarTexture CG is the ability to adjust the final consistency simply by varying the dosage. At lower concentrations, light and airy structures are obtained, while increasing the percentage produces more compact gels or stabilized creamy structures.

  • At lower dosages, generally between 2 and 4%, SmarTexture CG produces light, airy structures. In this range, the product can be used to stabilize whipped or semi-aerated mixtures, maintaining good stability without making the mass excessively firm. Cold activation also allows it to be used with ready-made bases, provided they are completely thawed and above 10 °C, simplifying incorporation into the workflow.

  • At higher concentrations, between 3.5 and 4.5%, it is used for stabilized creamy structures. In this range, SmarTexture CG gives body and consistency to soft mixtures, improving their stability and reducing the risk of separation over time. This range is particularly interesting when a defined but non-rigid texture is desired, with a smoother and more controlled mouthfeel.

  • For firmer structures with distinctly gelled behavior, the recommended dosages range from 5 to 7%. Within this range, SmarTexture CG develops more compact and stable gels, characterized by less syneresis than pure gelatin. Here too, processing takes place entirely cold, with dispersion using an immersion blender for at least 60 seconds, without the need for heating or subsequent cooling stages.

The structure goes beyond gelation.

At this point, it becomes clear that SmarTexture CG does not work only on immediate consistency, but on the quality of the structure over time. Its action does not end at the moment of gelation: it also plays a role in managing free water, stability after cutting, and the product’s behavior during freezing and thawing.

It is precisely this structural continuity that makes the texture more reliable in professional processing, especially when the product must be handled, layered, or stored before serving.

Transparency and visual cleanliness of cold structures

An interesting aspect, often less apparent in traditional gelification, is the natural transparency of structures obtained cold. In fruit- or purée-based preparations, this results in visually clean, glossy gelées that faithfully retain the color of the original ingredient.

The absence of heating prevents opacity or color changes, allowing the texture to become an integral part of the dessert’s visual design, not just its structure.

Stability through freeze-thaw cycles

Another feature that clearly stands out is its resistance to freeze-thaw cycles. The structure remains more stable because free water is retained within the gel, reducing phase separation once the ice crystals have melted.

This behavior makes SmarTexture CG particularly suitable for inserts, layered preparations, and products intended to be blast-chilled, stored, and subsequently regenerated while maintaining a consistent texture.

Practical applications: jellies, creams, and aerated structures

From an application perspective, cold processing significantly expands the possibilities.

In insert or cuttable jellies, SmarTexture CG is used directly in purées brought to a temperature of approximately 10°C. This produces clean-cut, stable, and precise structures without intermediate heating steps. The final consistency can be adjusted simply by changing the dosage.

In creamy structures, SmarTexture CG can be added to bases such as crème anglaise, pastry cream, or semifreddo bases shortly before use. The result is a more uniform and continuous texture, with a soft yet supported mouthfeel, suitable for cutting and layering.

In aerated structures, such as mousses and spoon desserts, the mixture is added to the liquid base before incorporating Italian meringue or semi-whipped cream. The mixture is aerated yet controlled, stable during piping, and silky even after setting.

The design advantage of cold working

The absence of heating is not merely a technical simplification, but a genuine design advantage. Delicate aromas, fresh notes, and alcoholic components remain more distinct because they are not stressed by heat.

This allows you to work on the texture without compromising the flavor profile, making SmarTexture CG a particularly interesting tool for contemporary pastry-making focused on sensory precision.

In this sense, SmarTexture CG does not replace traditional gelatin, but complements it when greater operational freedom is needed. It is an ingredient that allows you to design the texture, making targeted adjustments to consistency, stability, and performance over time without changing the workflow.

Light stabilized cream for cakes and spoon desserts

In addition to aerated structures, SmarTexture CG is particularly effective in stabilized light creams, where a soft yet controlled consistency is required—one that can withstand piping or layering without losing its silky texture.

In this case, start with a ready-made base cream—such as pastry cream or a fully chilled crème anglaise—brought to a temperature of approximately 10–12 °C. SmarTexture CG is then added to this base gradually and dispersed using an immersion blender until a uniform, continuous structure is obtained.

The cream can be used directly or lightened with partially whipped cream, folded in gently. The result is a cream with a fluid yet stable texture, suitable both for serving in glasses and for creating modern cakes and creamy inserts.

SmarTexture CG helps improve the long-term stability of the structure, reducing the risk of separation and making the cream more reliable even after chilling or freezing cycles. On the palate, it remains soft and melt-in-the-mouth, without a gelatinous effect.

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SmarTexture CG: quando la gelatina lavora a freddo

SmarTexture CG: when gelatin works cold

21 January 2026

SmarTexture CG is a cold-gelling mixture based on gelatin and vegetable fibers, designed to offer stable, fast, and controllable structures without thermal steps. Active from 10 °C, it allows for precise texture modulation, reducing syneresis and simplifying processes in professional pastry and contemporary dessert applications.

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