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Gelling agent / thickener
Thickener: Sodium alginate (E401).
Emulsifier E322 (lecithin)
Thickener E407 (carrageenan)
Calcium hydroxide (E526) and calcium oxide (E529)
Used as a preservative and color maintainer in meat products, canned meats.
Is a powdered yoghurt that brings a unique flavour to all preparations where it is difficult to use fresh yoghurt.
To make foam, ise cream and cocktail.
Calcic is used together with algin to shape a liquid info caviar looking spheres.
Gelling agent
Agar agar is a natural vegetable gelling agent extracted from red algae, which is used as a substitute for gelatin (gelling agent E406).
Calcium chloride compound E509.
GLICEMUL – EMULSIFIER IN POWDER
Gellan gum (E418) Polysaccharide obtained by the fermentation of a bacterium.
Powdered egg white
Ingredients: Maltodextrine, xanthan gum (E415)
Texture Modifier & Jellying Agent.