IOTA GUM 170g

It allows to obtain a gelification with a very elastic and soft consistency that, if it breaks, can be restored upon setting.

Origin:
Vegetable, red seaweeds.

Properties:
To get very soft and elastic textures.
-4-5 g / L egg custard texture.
-6-8 g / L for pannacotta texture.

Mode of use:
For deep-freeze stable pastry fillings.
Dissolve cold in the product to be gellifed. Boil to activate.

Technical note:
Suitable for freezing.
When you mix it with Agar Agar, you get an elastic gel.
Gellification starts from 36-38ºC.
Resistant up to 65ºC once it is gellified.
Thermo-reversible.

Recommended dosage: 2 g to 8 g per L.