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This stabilizer holds suspension particles such as seeds, salts, spices, pulp, fruit cubes or balls in the liquid. For this purpose, an aqueous liquid (not alcohol) must be heated to 90 ° C and incorporate the powder. Afterwards things can be added to alcoholics or heat-unstable things. Ice only forms from a temperature below -18 ° C. There is no minimum level of ºBrix or pH. It is not freezable. Suitable for drinks, cocktails, cold sauces ...
SOSA INGREDIENTS S.L., CL Sot d`Aluis s/nPol. Ind. Sot d`Aluies, 08180 Moia, Spanien.
Ingredients
Suspenson stabilizer powder. Stabilizers: sodium citrate (E331), gellan gum (E418), calcium lactate (E327). Dosage: 1-1.5g / kg. Preparation: Dissolve cold in the blender, heat to 90 ° C, add the particles to the jar and add the liquid while hot. Let cool down. Application: Any liquid. The product must be well moist to be effective. Fill two vessels with a temperature above 60 ° C. From a temperature of below 18 ° C, ice is formed. In alcoholic beverages moisten the product with water and then add the alcohol (up to 40% vol.). Store cool and dry. Made in Spain.
Characteristics: No nutritional values have to be given.
Allergy Advice about the product (contain allergens) (32872) Allergens in the ingredients if necessary bold listed. Or no allergens exist or they have not been communicated to us by the manufacturer / supplier.