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Very few calories! This is a hydrocolloid (gelatinous substance that binds water) of a neutral taste derived from algae gelidium. From a nutritional point of view is full of vitamin B, A, C, D and K, calcium, iron and mucilage (65%). It is not completely absorbed by the human body (only 10%), therefore it has a low caloric intake and, at the same time, promotes intestinal transit. In respect to the pectin, it requires no sugar for gelling, so it is a good alternative in products with a low or zero sugar content, it is also thermoreversible (if melt, taking it to 90°, when it cools return as before). Neutral taste! Do you want to know the differences between the gelling agents and thickeners (pectin, starch, carob ...)? click here. If the final consistency is not what you want, you can bring the water back to the boiling point and then add the desired amount of agar agar. Physical and chemical properties. Solubility. (in liquids taken to boiling) Quantity. from 8 to 10 g liter Temperature solubility. 85-90° Gelatinization Temperature. 35°

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