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