Carrageenan and carob bean gum mixture, vegetable origin
ingredients: Maltodextrin, gelling agent: carrageenan(E407), dextrose, stabillser: potassium chloride (E508), acidity regulator: trisodium citrate(E331iii), gelling agent: carob bean gum (E407), surcrose
- All kinds of liquids with a water content of 80% or more.
- A gelling agent similar 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.
Transparent and elastic gelatin.
] How to use:
Cold dissolve and bring to 65ºC (better boiling) Gelify from 60ºCApplication:
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
vegan, non-gmo, kosher