Agar gels are translucent, firm and clean cut. Agar can be used for fruit marmelades, hot gelatins, ravioli, cannelloni It is extracted from certain natural strains of seaweeds and red seaweeds and comes in white color powder. The gelling capacity can be normalized by adding maltodextrin or dextrose or sucrose.
Vegetal gelling agent, type of an algae.
Substitute for egg white, foaming agent.
Glaze made of apple juice, sugar, carrageenan and preservative.
Arabic gum E414. Polysaccharide with natural origin.
Chemical rising agent. Baking powder.
Gelatine originating from bovines. Bloom 220.
Powdered preparation from egg whites and xanthan gum.
Calcium chloride is used to direct and enhance the spherification in calcium products for reverse spherification.
Mixture of calcium lactate and calcium gluconate in form of white, odorless and practically tasteless powder.
Iota Carrageenan is obtained from red algae and can be used for gelling jellies (also hot jellies) and dairy- based desserts.
Kappa Carrageenan is obtained from red algae and can be used for gelling jellies (also hot jellies) and dairy- based desserts.