| Customization: | Available |
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| Powder: | Yes |
| Customized: | Customized |
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Almost white powder, odorless and tasteless. Its main feature is that gel can be formed at low concentration (0.05%). Generally, it is dispersed in water (insoluble in cold water), heated to 75 ºC for hydration, added with appropriate cations, heated to 80 ~ 90 ºC, and cooled to form gel.
The gel is reversible to heat, but if the type and concentration of cations are properly controlled, the gel can still maintain the gel state at a higher temperature (100 ºC). Cold gel is very stable to heat and low pH value (3.5 ~ 8.0). Its gel strength has nothing to do with pH value and storage conditions. Heating has little effect on sterilization. The shelf life of acid gel is very long. It has good compatibility with other edible gums to improve its stability or change its organizational structure.
In addition, it has a special aroma release ability, and the aroma in the gel can be released quickly and cleanly, unlike agar, which will be covered up.
Thickening agent; Gelatin; Stabilizer.
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