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Comments (2)

You have two products that seems to stabilized whipped cream, Instagel and Gellan Gum. What are their different usage ? I tried to look for a product to stabilized the whipped cream in my Swiss roll not to melt if I leave it in room temperature for a few hours. Can any of your product able to accomplish this requirement ? Is your Instagel the same as Instant Clear Gel ? Thanks

Instagel is cold gelling, Gellan Gum is not. Try our recipe and see if you like it. Instagel is not instant clear gel.

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