Plant Gel is a type of polymer that holds water and nutrients around the root base of your plants and slowly time releases them to the root system of the plant. Plant Gel was originally developed for use in soil as a water-retaining additive.

Plant Gel is used as a soil additive or a soil replacement to hold water, air and nutrients around the roots of your plants so they don't dry out so fast. This keeps your plants healthier and more vibrant. Plant Gel has other uses also such as candles and neck coolers.

Plant gel can enhance the hardness, elasticity and viscosity of flour products such as noodles, improve the taste, inhibit hot water swelling decrease the fragmentation of noodles and reduce turbidity of soup.

As the stabilising agent plantgel is used in icecream to improve shape maintenance. In cakes and cheese cakes it has moisture retention. Freshness preservation and shape preserving effects. In candy, plant gel is used to provide the product with good structure and texture and to shorten the formation time of starch soft candy gel.

Plant Gel – has the following advantages over Agar Agar.

• Quantity requirement is only half compared to Agar.
• Clarity for Gel is more.
• Set more rapidly.
• More stable at elevated temperature.
• Less contaminants.
• Resistant to enzymatic degradation.