Hakka püsikliendiks! Soodustus 5% igalt ostult!
TASUTA transport pakiautomaatidesse alates 50€ ostust.
Gelling agent / thickener
An extremely effective emulsifier for molecular gastronomy.
Used as a preservative and color maintainer in meat products, canned meats.
Used to prevent oxidisation of fruit or as a dough enhancer.
Powdered egg white
Gelatin and thickener of acidic liquids (berry powder and juices).
Gelling agent
Sugar free sweetener, keeps products fresh and crispy (stable to moisture).
Calcium chloride compound E509.
Sosa Gelburguer allows you to create totally irreversible gels to any temperature.
Thickener: Sodium alginate (E401).
Emulsifier E322 (lecithin)
Modified potato starch.
A natural gelling agent derived from red algae for making soft and elastic jellies.
Gluco is used for sperification process.
Agar agar is a natural vegetable gelling agent extracted from red algae, which is used as a substitute for gelatin (gelling agent E406).