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    Vegetable gelling agent 50gr.
    Vegetable gelling agent 50gr.
    Sosa Hong Kong | vegetable gelling agent

    Vegetable gelling agent 50gr.

    Sosa

    3732

    $105.00 HKD

    | /

    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.
    ] 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
    • Mix 5 g of product for every 100 ml of liquid and bring to the boil while stirring constantly.
      Mold into desired shape and allow to cool to gel.
    • size: 50gr.

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