Blend of carrageenan and locust bean gum. Vegetable origin
- Properties: Transparent and elastic gelatin.
- How to use: Dissolve cold and bring to 65ºC (better boil). Gels from 60ºC.
- Application: Any liquid with a water content greater than 80%.
- Observations: Does not support freezing, thermoreversible.
- Elaborations: False spherification / False pâte â fruit / Veils / Cold pasta / Cold spaghetti / Gelatin up to 60ºC / Macaroni / Napar