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Derived from red algae, vegan alternative to gelatin can help amplify your desserts. Typical dosage is 0.2 -1.0 % of your recipes weight. Can be added to marshmallows, donut glazes, candies or jellies to prevent crystallization and give desired texture.
A gelatinous substance derived from red algae Used in hot flat icings at 0.2%. For doughnut glazes, higher levels, typically .5% to 1.0% are used to prevent crystallization of sugar, reducing the tendency of the glaze to chip, crack, or weep. Used in jelly candies, marshmallow from 0.3% to 1.8% to give desired structural effects. Stabilizes meringue mixtures Typical dosage: 0.2-1.0% Can be used in replacement of gelatin, being mindful of dosage, can amplify your vegan or vegetarian pastries.
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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