Applications

It can be used to gel different types of aqueous matrices containing at least 80% water. It can be used for example for the production of veils, spaghetti, macaroons, spherifications, different types of gels, etc.

Indicative doses

50 g/kg

Recommended conditions of use

Mix the amount of vegetable gelling agent to be used in water or other cold liquid and heat to boiling point. Let it cool down so that it gels properly.
It is a thermo-reversible gel that allows it to gel again when the temperature decreases. It cannot be reheated.
It is not suitable for freezing/thawing as it produces syneresis.

Ingredients

Maltodextrin, gelling agents: E 407 and E 410, stabilizer: E 508 and dextrose.

Allergens

None.

Nutritional information pper 100 g

• Energy 1373 kJ / 325 kcal
• Fat 0,1 g
  • Saturated 0,0 g
• Carbohydrates 75.0 g
  • Sugars 6.2 g
• Fiber 12 g
• Protein 0.4 g
• Salt 1.3 g

Storage conditions

Shelf life of 24 months from the date of production of the raw material, with the container closed, under the specified storage conditions. Store in a cool and dry place, keeping the container closed and preserving it from light.