Gellan gum gellan, texturizer, Sosa, E418
Gelling agent for the production of leaves, raviolo, etc. Add 50g to 1 liter of liquid, heat to 85 ° C liquid must contain at least 80% water. The finished jelly remains stable up to 80 ° C.
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selection | Content (weighed) | Packaging | Price EUR
(Price / unit) | (fertility)
Availability | date of minimum durability
selection | Content (weighed) | Packaging | Price EUR
(Price / unit) | (fertility)
Availability | date of minimum durability
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