Applications

Mix initially at room temperature and then heat to a minimum of 65ºC, ideally to boiling point, to activate its hydration and gelation. Once gelled, it becomes an elastic sheet, easy to stretch and manipulate, perfect for covering different surfaces. It is best to avoid media with high acidity, as the gel tends to break and fails to set properly. When gelling, it should be handled cold, as it does not tolerate later temperatures, easily de-structuring. It is ideal for creating elastic effects in gels used in confectionery and catering. It can also be frozen and offers an attractive visual effect by placing it in a glass and adding a solid that appears to float on its surface.

Indicative doses

25 - 50 g/kg

Nutritional information pper 100 g

• Energy 1371 kJ / 324 kcal
• Fat 2,0 g
  • Saturated 0,5 g
• Carbohydrates 68.0 g
  • Sugars 4.7 g
• Fiber 22.0 g
• Protein 1.7 g
• Salt 0.42 g

Storage conditions

Shelf life of 18 months from the date of production of the raw material, with the container closed, under the specified storage conditions. Store in a cool and dry place, keeping the container closed and preserving it from light.