Sosa XP GRACILA GEL, vegetable gelling agent (43201)

Gelling agent 100% of vegetable origin, not considered an additive (E). Slow gelling, creamier textures. Does not add flavor to the liquid where it is applied. Wide range of possible textures, gels even in acids and very salty liquids, such as soy sauce, also milk-based and even in high alcohols (from 0.8% dosage). - Withstands temperatures above 70 °C and does not form a gelled texture. It is thermoreversible from 85 °C.