
Metilgel methylcellulose, texturizer, Sosa, E461
Gelling agents for hot application. Metilgel is mixed with cold liquid and then cooled down to a minimum of 4 ° C. Let rest. To gel at 55 ° C heat, ie warm, gelled food remain fixed. On cooling, the gel becomes liquid again.
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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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