This product is Agar Agar in refined powder of a superior quality. It is, in essence, a thickener and gelling agent natural, which is mainly used as an alternative to gelatin of animal origin. Our Agar Agar allows odorless and colorless gels of higher quality, even in very low concentrations (link) product
Our xanthan gum has a granule of 200, compared with the standard grain of 80; This means that it is fine that the standard xanthan gum, being much easier dispersion and dissolution. Xanthan gum is a food additive and is used quite often as a thickener, stabilizer, emulsifier and foaming agent. It is an off-road additive.
It is essential for the spherification technique. Soluble in hot and cold water and in the presence of calcium, it thickens and forms a gel without warming it up. It is also used to increase the viscosity and as an emulsifier. It has no flavor. Spheres with liquid centers, separated by a thin membrane of gel can be. PRODUCT FILE
Top quality for the production of caviar pearls, gelatinous spaghetti and spheres with liquid fillings. It can be used with fresh fruits and melons to keep them strong and extend his life, since it is an antioxidant and prevents the proliferation of fungi and yeasts. It can also be used in the mixing of products for baking. It does not taste. PRODUCT FILE
Top quality, 100% pure extract of nonfat soy lecithin. Lecithin is an emulsifier (holds together the water and substances which have oils) and allows the light foam called aires. Its emulsifying properties help to promote strength and texture consisting of margarine, mayonnaise, dressings, sauces, cheeses, various masses and chocolate. PRODUCT FILE
Vegetable gelling agent, which allows you to make very strong gels and, even, they can be sculpted and re-tooled for artistic presentations. They can withstand high temperatures. There are two types of Gellan gum, with low acidity (type F), resistant and non-elastic gel, and high acidity (type LT100), allowing more flexible and elastic gels. PRODUCT SHEET
Gelling agent and thickener of vegetable origin, which allows to make flexible gels that withstand high temperatures. There are two types of Gellan gum, the low acidity (type F), the high acidity (type LT100), that allows to obtain more flexible gels, creams and mousses. PRODUCT FILE