Iota Carageenan
Applications: Dairy desserts, patisserie, confectionery, catering. Properties: Flexible gel; freeze-resistant; reacts with calcium and proteins; ...
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Applications: Dairy desserts, patisserie, confectionery, catering. Properties: Flexible gel; freeze-resistant; reacts with calcium and proteins; ...
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Applications: Sauces, jams, fruit purées, dairy desserts, coulis, and more (not suitable for coatings). Properties: Highly versatile pectin; work...
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Applications: Sweet garnishes and decorations. Properties: Less sweet than sugar; does not caramelize or change color below 185°C. Usage Instru...
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