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.
Properties: Transparent and elastic gelatin.
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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
vegan, non-gmo, kosher
