Gelling

The gelling are substances which make it possible to give to food the consistency of a Gel. They can be animal extracts (the Gélatine) or vegetable extracts. The Algue S constitute an important source of gelling: the Alginate S, the Carrageenan S, the Agar-agar. As for the Pectin, it is generally extracted from the Pomme S while the Amidon, presented in the form of Fécule, can come from very diverse plants: Corn, Manioc, Potato, etc

Random links:List deputies of the Cantal | Rieutort-in Aubrac | Communard | Norwegian Majesty | Forest of the blue dreams | Revue_de_dimanche