Ticagel® 500 FL is a combination of carrageenan and locust bean gum developed to provide gelation and syneresis control in flan-type products. The usage level for Ticagel 500 FL is 0.4 - 0.75% depending on the desired firmness and texture requirements.
Bakery, Puddings, Frozen Desserts, Dairy Desserts
0.4 - 0.75%
165° F for full hydration
Attributes to a delicate gel structure and syneresis control