Carbohydrate (bacterial fermentation of cornstarch).

Properties: Thickener, emulsifier, suspending agent.

How to use: Dissolve in hot or cold. Mix with a blender.

Application: Any type of liquid with a water content greater than 80%.

Remarks: Resistant to heat, freezing. Thermos-irreversible.

Elaborations: Sauces / Raw Coulis / Vinaigrette / Suspension effect / Dense soups