| ≥1 piece |
1) Used in the food products to gel, stabilize, emulsify, texturize, aerate and clarify or to bind
2) Gelatin desserts: confectionary, frozen products, chilled daily products, meat products
Features:
1) Gel-strength: 80 - 240g Bloom 6.67%, 10C, 17h
2) Viscosity: 20-60mPas 6.67%, 60C
3) Grading 6-100 mesh sieve ASTM