Carbohydrate. Type of seaweed

Properties: Gelling agent.

Directions for use: Mix in a liquid bring to a boil and let cool.

Application: Any liquid processing.

Remarks: Resistant to heat (90 ° C), not freezing Reversible thermoses in acid media, it gels less Gelatin not very elastic

Optimal applications: Solid caviar / Hot gelatin <90 ° C

Other elaborations: Hot foams / Cold foams / Hot gelatin> 90º C / Cold gelatin / Cold puree / Veils