Mix of agar agar and tapioca starch. Vegetable origin. Dosage: 1.5 to 2.5% Properties: Gelling agent formulated specifically for the gelling of vegan mousses. Low gelling temperature 32-40ºC. Freeze resistant. How to use: Add the powder to the base cream of the cold mousse. Mix and heat between 90 to 100ºC while stirring. Let cool between 50-60ºC and mix with the aerating part with enveloping movements. Pour into molds or chosen container and cool. It can be frozen without producing syneresis. Observations: It allows the gelation of all types of mousse with a wide pH range. It is a hydrocolloid product so it should always be applied to the aqueous part of the recipe. It is recommended to add the aerial part of the mousse by means of a meringue made with vegetable protein, allowing it to work at elevated temperatures and giving sufficient time for the complete incorporation of the aerating part and distribution in the desired containers, before gelation occurs. Elaborations: Gelling of vegan fruit and citrus mousses, chocolates, nuts or spices. Allergens: Allergen free