View a great new demonstration VIDEO
Download the Cuisine-Tech brochure.
Requires boiling for 5 minutes to fully hydrate. Forms higher strength gels than gelatine. The coarse mesh helps in dispersion properties. Forms perceptible gels with as little as 0.04% concentrations although typically used at much higher levels. Gels exhibit hysteresis lag useful in many applications.
Solubility at 180ºF (82ºC).
145 Grand Street
Carlstadt, NJ 07072
©1983-2021 Paris Gourmet