Sosa Gelcrem Hot is a functional native starch offering professional performance and clean labelling.

It is a thickener designed to meet the demands of today’s production facilities.

It is labeled simply as corn starch, making it a more natural alternative to modified starches and powdered pastry cream mixes.

Mix in cold and cook until it comes to a boil.

Optimum working temperature: 90–130ºC and acid pH for 3–5 minutes.

General: 20–50g/L

Custard creams: 50–60g/L of milk

Corn starch.

• Functional native starch with professional performance
• Clean label ingredient
• Professional freezability without sacrificing naturalness
• Maintains structure, shine, and smoothness after freezing and thawing
• Excellent oven stability
• High temperature resistance
• Neutral flavor that respects the aromatic profile of each recipe
• Easy to integrate because it mixes in cold and activates when boiled
• More natural alternative to modified starches and powdered pastry cream mixes

• Resistance to freezing: High
• Hydration: Hot
• Temperature resistance: Thermo-irreversible
• Application medium: Liquids
• Property: Thickener in hot preparations

High temperature resistant and oven stable.

Resists freezing.

Gelcrem Hot is suitable for preparations that require a smooth, even texture stable at high temperatures, such as pastry creams, cooked creams, béchamel sauce, and other hot preparations.

Its thermal behavior provides a homogeneous texture even after demanding baking, without loss of thickening power or syneresis.

It is especially useful in fruit fillings, where its neutral flavor allows the aromatic profile of the main ingredient to be respected while adding shine, stability, and a clean, defined texture.

Its resistance to freezing makes it suitable for preparations that need to be stored, frozen, and regenerated without compromising final quality.

How does Gelcrem Hot differ from a traditional native starch?
Classic native starch does not withstand demanding processes such as freezing and thawing. Gelcrem Hot is a functional native starch: it maintains a clean label but has been optimized to offer greater stability, better shine, and a smoother texture than a standard native starch.

Does Gelcrem Hot add flavor like some starches do?
No. Gelcrem Hot has a completely neutral flavor, avoiding floury or cooked notes, which is especially important in fruit creams or delicate preparations.

What advantages does Gelcrem Hot offer over a ready-to-use custard powder mix?
Powder mixes often contain flavorings and additives that limit customization and can give an artificial flavor. Gelcrem Hot allows for more natural and personalized formulations, without unnecessary flavorings, colorings, or additives, respecting the original flavor of the ingredients as much as possible.

Can I use Gelcrem Hot in cold preparations?
No, its thickening action is only activated when heated, upon reaching boiling point.

Is Gelcrem Hot more natural than a modified starch?
Yes. Gelcrem Hot is simply labeled as “corn starch,” making it ideal for clean label recipes and consumers sensitive to additives. Modified starches must be declared as additives.

In what type of preparations does Gelcrem Hot especially stand out?
Pastry creams, custards, bakeable fillings, creamy desserts, and fruit bases where shine, smooth texture, and clean flavor are desired.

500g format: Code 48640 · Packaging 6u

3kg format: Code 53441 · Packaging 2u

12.5kg format: Code 44602 · Packaging 1u