Details
This is a gelling agent extracted from Irish Moss seaweed. It's a fine white powder that is used as a food additive to suspend, emulsify, thicken, bind, and gel forming an elastic consistency, used to set milk and cream-based preparations. It is an excellent gelatin source for vegetarians and can replace traditional gelatin in preparations like panna cotta or mousse. It is also used to thicken liquids and stabilize foams and emulsions. It is cold soluble, fast setting, and freeze-thaw stable.