All kinds of liquids with a water content of 80% or more.
Agelling agentsimilar to agar-agar, with a more elastic, less deformable texture.
Less sweet, as it contains no dextrose.
Simply stir into cold liquids then bring to a boil and allow to cool below 60°C to activate as a gelling agent.
Properties:Transparent and elastic gelatin. ]How to use:Cold dissolve and bring to 65ºC (better boiling) Gelify from 60ºC Application:Any liquid with a water content higher than 80%. Remarks:Does not support freezing, thermoreversible. Elaborations:False spherification / False pâte â fruit / Veils / Cold pasta / Cold spaghetti / Gelatin up to 60ºC / Macarrones / Napar