Carbohydrate, Algae Type

Properties: Gelificante.
How to use: Mix in a liquid bring to a boil and let cool.
Application: Any liquid processing.
Remarks: Heat resistant ( 90 ° C), not freezing，theromoreversible. In acid media, it gels less Gelatin, not very elastic
Optimal applications: Solid caviar / Hot gelatin <90 ° C
Other preparations: Hot foams / Cold foams / Hot gelatin> 90º C / Cold gelatin / Cold puree / Veils