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 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 Dosificación: 50 g/kg size: 500gr.
