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Yellow pectin
Gelling agent producing a non-reversible gel when heated in acid and sugar media (dry extract over 75%). Heat-resistant.
Yellow pectin – สำหรับแยมผลไม้หรือเยลลี่ผลไม้
วิธีใช้: (อัตราส่วน 1 ถึง 1.7%) ของน้ำตาล กระจายตัวกับของเหลวและเขย่าอย่างรวดเร็วเพื่อไม่ให้เกิดก้อน จะได้การละลายที่สมบูรณ์ภายในเวลาประมาณ 15 นาที
Yellow Pectin – Slow Set Non-reversible gelling agent for Fruit Pastes or Fruit Jellies (Pates de Fruits), pulp or pulp-free confectionery, and in sweet and acid mixes. Keep in cool and dry environment.
Directions of use: Dry premix (1 to 1.7%) part of sugar. Disperse with liquid and shake rapidly in order to avoid lumps formation. Complete dissolution is obtained in approximately 15 minutes.
฿3,300.00 -
Yellow pectin
Gelling agent producing a non-reversible gel when heated in acid and sugar media (dry extract over 75%). Heat-resistant.
Yellow pectin – สำหรับแยมผลไม้หรือเยลลี่ผลไม้
วิธีใช้: (อัตราส่วน 1 ถึง 1.7%) ของน้ำตาล กระจายตัวกับของเหลวและเขย่าอย่างรวดเร็วเพื่อไม่ให้เกิดก้อน จะได้การละลายที่สมบูรณ์ภายในเวลาประมาณ 15 นาที
Yellow Pectin – Slow Set Non-reversible gelling agent for Fruit Pastes or Fruit Jellies (Pates de Fruits), pulp or pulp-free confectionery, and in sweet and acid mixes. Keep in cool and dry environment.
Directions of use: Dry premix (1 to 1.7%) part of sugar. Disperse with liquid and shake rapidly in order to avoid lumps formation. Complete dissolution is obtained in approximately 15 minutes.
฿650.00 -
Yellow pectin
Gelling agent producing a non-reversible gel when heated in acid and sugar media (dry extract over 75%). Heat-resistant.
Yellow pectin – สำหรับแยมผลไม้หรือเยลลี่ผลไม้
วิธีใช้: (อัตราส่วน 1 ถึง 1.7%) ของน้ำตาล กระจายตัวกับของเหลวและเขย่าอย่างรวดเร็วเพื่อไม่ให้เกิดก้อน จะได้การละลายที่สมบูรณ์ภายในเวลาประมาณ 15 นาที
Yellow Pectin – Slow Set Non-reversible gelling agent for Fruit Pastes or Fruit Jellies (Pates de Fruits), pulp or pulp-free confectionery, and in sweet and acid mixes. Keep in cool and dry environment.
Directions of use: Dry premix (1 to 1.7%) part of sugar. Disperse with liquid and shake rapidly in order to avoid lumps formation. Complete dissolution is obtained in approximately 15 minutes.
฿350.00 -
Emulsification
Emulsionante derivado de la sacarosa, obtenido a partir de la reacción entre la sacarosa y los ácidos grasos (sucroéster). Es un producto muy utilizado en Japón. Debido a su elevada estabilidad como emulsionante se emplea para preparar emulsiones del tipo aceite en agua. Es un producto afín al agua, por lo que primero se debe disolver en el medio acuoso. Posee además propiedades aireantes.
Características:
- Presentación en polvo.
- Insoluble en medio graso.
- Gel blando que no se forma mientras se va agitando la mezcla.
- Se disuelve en medio acuoso sin necesidad de aplicar temperatura, aunque con calor la disolución es más rápida.
- Una vez realizada dicha disolución, debe añadirse lentamente al medio graso
฿3,500.00 -
Emulsification
A natural soy lecithin-based emulsifier, ideal for making airs. This product, discovered at the end of the 19th century, was first produced for the food industry in the last century. It is useful in the prevention of arteriosclerosis and contains vitamins, minerals and antioxidants. Lecite is made from non-transgenic soy.
Characteristics:
- Presented in a refined powder.
- Cold soluble.
- Very soluble in aqueous mediums.
- It also has a surprising capacity to emulsify impossible sauces.
- Thanks to its great emulsifying power, Lecite is the ideal product for converting juices and other watery liquids into airs.
฿2,350.00 -
Gelification
Extracted from a type of red algae (of the Gelidium and Gracilaria genera), AGAR is a gelling agent used in Japan since the 15th century. In 1859, it was introduced to Europe as a characteristically Chinese food, and at the start of the 20th century it began to be used in the food industry. It is a source of fiber and can form gels in very small proportions. It can be used to make hot gelatins.
Characteristics:
- Presented in a refined powder.
- Mix while cold and bring to a boil.
- Gelification is fast.
- Once gelled, it can withstand temperatures of up to 80 °C (hot gelatin).
- Allow it to rest for correct gelification.
- In acidic mediums, it loses part of its gelling capacity.
฿2,550.00weight : 100 g - 400 g -
Gelification
A very recently discovered (1977) gelling agent obtained from the fermentation of Sphingomonas elodea bacteria. Depending on the production method, there are two different types of gellan. This sample is firm gellan. Gellan allows us to obtain a firm gel that slices cleanly and withstands temperatures of 90 °C (hot gelatin).
Characteristics:
- Presented in a refined powder.
- Heat to 85 °C, then allow to cool to achieve the gelifying effect.
- It loses its gelling capacity in concentrated saline solutions
฿1,150.00 – ฿3,750.00weight : 100 g - 400 g