Description

Stabilizer for Japanese style water jelly dessert
No 9 provides the fragile jel
Dosage : 2%

Usage
1. Mix stabilizer, sugar, water and bring to boil
2. Add acidic ingredient like puree or juice
(If you add acidic ingredient at the beginning, you cannot get the texture of jelly)
3. Reheat to 85℃
4. Cool

Mixing ratio