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Comments (4)

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.

What is the melting point of Instagel?

It is about 97°F, which is about the same as typical animal based gelatin

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