Kappa Gum, Sosa, 600g
Item No.
100.015.030
Carrageenan. Properties: Gelling. How to use: Pour the powder with the rest of the solids over the liquid and heat. Application: Any liquid preparation. Observations: Multiple synergies occur. Kappa + Konjac (elastic gel). It gels from 60ºC. Elaborations: Cold gelatins / Gelled foam
Description
Carrageenan.
Properties: Gelling.
How to use: Pour the powder with the rest of the solids over the liquid and heat.
Application: Any liquid preparation.
Observations: Multiple synergies occur. Kappa + Konjac (elastic gel). It gels from 60ºC.
Elaborations: Cold gelatins / Gelled foam
Properties: Gelling.
How to use: Pour the powder with the rest of the solids over the liquid and heat.
Application: Any liquid preparation.
Observations: Multiple synergies occur. Kappa + Konjac (elastic gel). It gels from 60ºC.
Elaborations: Cold gelatins / Gelled foam
Gelbinder, Sosa, 500g
Item No.
100.015.025
Silver Powder 25g, ea
Item No.
040.320.023
Agar Agar, Sosa, 500g
Item No.
100.015.015
Gellan Gum, Sosa, 500g
Item No.
100.015.040
