Carbohydrate (bacterial fermentation of corn starch)

Properties: Thickening agent, emulsifier, suspensor.

Use: Dissolves in cold or hot, mix with an electric mixer.

Application: Any kind of liquid with water content higher than 80%.

Observations: Resistant to heat and freezing, thermo irreversible.

Elaborations: Sauces / Raw coulis / Fake vinaigrette / Soups / Syrups