{"title":"Thickeners Semi-finished products","description":"\u003ch2 style=\"text-align: center;\"\u003e \u003cspan style=\"color: #9b9b9b;\"\u003eGuar gum, xanthan gum, konjac flour and other thickeners\u003c\/span\u003e\n\u003c\/h2\u003e\n\n\u003ch3 style=\"text-align: center;\"\u003e \u003cspan style=\"color: #9b9b9b;\" xml:lang=\"pl\" lang=\"pl\"\u003eThickeners are semi-finished products that are extremely common in the professional food industry.\u003c\/span\u003e\n\u003c\/h3\u003e\n\n \u003cp style=\"text-align: justify;\"\u003e\u003cspan xml:lang=\"pl\" lang=\"pl\"\u003eIf you're on a diet and want to experiment in the kitchen, creating low-calorie products, thickeners will be an incredibly helpful ingredient. With access to ingredients previously available only to professionals, you can create your own diet-friendly versions of well-known products. Consistency is a crucial element of how we perceive what we eat. If a dish is watery (and diet dishes often are), we won't feel satisfied and won't satisfy our hunger. Properly used thickeners can effectively combat nagging hunger. One of the most interesting products in this category is konjac flour, which not only thickens a meal without adding calories but also (thanks to its very high fiber content) satisfies for hours. Guar gum and xanthan gum, in turn, are crucial ingredients in gluten-free breads and other baked goods.\u003c\/span\u003e\u003c\/p\u003e","products":[{"product_id":"guma-tragakantowa-tragacanth-e413-zagestnik","title":"FITgridients Tragacanth gum, Tragacanth E413, thickener 25g","description":"\u003cp\u003e\u003cstrong\u003eA natural thickening substance\u003c\/strong\u003e obtained from the trunk juice found in West Asia, rubber gum throat. Its name comes from the Greek language and means \"goat's horn,\" which refers to the appearance and furrowed texture of dried rubber. Other names of tragacanths are the goat horn, gum tragacanth, dragon gum or green gum.\u003c\/p\u003e\r\n\u003cp\u003e\u003cbr \/\u003eTragacanth contains from 20% to 30% of the water-soluble fractions (gum tragacanth is not soluble in ethanol), the remaining part is so-called. bassorin, a water insoluble fraction. Tragacanth is dissolved in water to form a viscous solution, swelling to form a thick gel. The maximum solution viscosity is reached after 24 hours at room temperature or after heating for 8 hours at high temperatures - however, it should be remembered that acceleration of thickening by increasing the temperature reduces the viscosity of the finished solution. Solutions thickened with gum tragacanth are considered the most sticky and sticky of all thickened vegetable gums, that is why it is a popular natural thickener used in the confectionery industry. Solutions of gum tragacanth are resistant to heat and heating.\u003cbr \/\u003e\u003cbr \/\u003e\u003cstrong\u003eThe tragacanth gum\u003c\/strong\u003e is listed in the list of permitted additive substances as \u003cstrong\u003eE413\u003c\/strong\u003e and can be used on an \"quantum satis\" basis, i.e. without restrictions in the amount required to obtain the appropriate technological result. In the US, gum tragacanth has the status of GRAS (Generally Recognized As Safe) and there are no quantitative restrictions on its use in food.\u003c\/p\u003e","brand":"FITgridients","offers":[{"title":"Default Title","offer_id":56258483814786,"sku":"5905279367944","price":19.75,"currency_code":"PLN","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0949\/0615\/5394\/files\/70019.jpg?v=1769144276"},{"product_id":"maka-konjak","title":"Konjak Flour","description":"\u003cp\u003e\u003cstrong\u003eThe use of konjak flour:\u003c\/strong\u003e\u003cbr \/\u003e\u003cbr \/\u003e\u003c\/p\u003e\r\n\u003cul\u003e\r\n\u003cli\u003e     Konjak can be used as a concentrated source of dietary fiber - mix a flat teaspoon with a glass of water and drink it immediately. Do not exceed 3 teaspoons a day.\u003c\/li\u003e\r\n\u003cli\u003e     Thickening sauces and dishes; mix a small amount of konjak with cold liquid (water, decoction, sauce), spread to a smooth consistency and add to the rest of the sauce you want to thicken (this way you will avoid lumps).\u003c\/li\u003e\r\n\u003cli\u003e     As in the case of sauces, use a konjak to thicken sweet sauces and creams\u003c\/li\u003e\r\n\u003cli\u003e     Konjak can be used for thickening low-fat ice cream\u003c\/li\u003e\r\n\u003cli\u003e     The thickening properties of konjak are activated in a warm temperature - never add a konjak to warm liquids.\u003c\/li\u003e\r\n\u003cli\u003e     Thickening sauces use 15 times less konjak than corn starch or potato flour. A bit really enough.\u003c\/li\u003e\r\n\u003c\/ul\u003e","brand":"Fit Food","offers":[{"title":"Default Title","offer_id":56258808873346,"sku":"2008070200641","price":24.8,"currency_code":"PLN","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0949\/0615\/5394\/files\/5834.jpg?v=1769157304"},{"product_id":"fitgridients-xanthan-gum-100g-naturalna-czysta-guma-ksantanowa-100-e-415","title":"Natural xanthan gum. E-415 100g","description":"\u003cp style=\"text-align: justify;\"\u003e\u003cstrong\u003eXanthan\u003c\/strong\u003e gum (a.k.a. \u003cstrong\u003edextran\u003c\/strong\u003e or \u003cstrong\u003egellan\u003c\/strong\u003e gum) is a natural plant gum from the polysaccharide group (multi-molecular polysaccharides), rich in fiber and almost fat-free.\u003c\/p\u003e\r\n\u003cp style=\"text-align: justify;\"\u003eXanthan gum is water-soluble and has excellent thickening properties.\u003c\/p\u003e\r\n\u003cp style=\"text-align: justify;\"\u003eAdding xanthan gum to food reduces its caloric content per unit volume, increases its fiber content and satiating properties (feeling of fullness after a meal). Xanthan gum binds a great deal of water and can also be used as a fat substitute - i.e. as a vegetable thickener and stabilizer.\u003c\/p\u003e\r\n\u003cp style=\"text-align: justify;\"\u003eXanthan flour is soluble in cold and warm water, milk, sweet and salty liquids, and \u0026lt;20% alcohol.\u003c\/p\u003e\r\n\u003cp style=\"text-align: justify;\"\u003eXanthan-thickened food products have a stable consistency resistant to acid\/alkaline reaction (within pH 1-13), temperature and mixing.\u003c\/p\u003e\r\n\u003cp style=\"text-align: justify;\"\u003eProducts thickened with xanthan gum can be both heated and frozen.\u003c\/p\u003e\r\n\u003ch3 style=\"text-align: justify;\"\u003eApplication and dosage of xanthan gum\u003c\/h3\u003e\r\n\u003cp style=\"text-align: justify;\"\u003eDepending on the chemical properties of the substance to be thickened and the density you want in the finished meal:\u003c\/p\u003e\r\n\u003cul\u003e\r\n\u003cli style=\"text-align: justify;\"\u003eBelow 0.25 g\/kg: fermented dairy drinks (buttermilk, kefir, curdled milk)\u003c\/li\u003e\r\n\u003cli style=\"text-align: justify;\"\u003eLess than 2 g\/kg: non-fermented dairy drinks (shake, yogurt, milkshake)\u003c\/li\u003e\r\n\u003cli style=\"text-align: justify;\"\u003eLess than 3 g\/kg: dessert, jelly, kisel\u003c\/li\u003e\r\n\u003cli style=\"text-align: justify;\"\u003eLess than 5 g\/kg: tomato sauce, cottage cheese desserts, cheese, cheesecake, yogurt and mayonnaise sauces\u003c\/li\u003e\r\n\u003cli style=\"text-align: justify;\"\u003eLess than 6 g\/kg: fruit and vegetable sauces and creams, canned vegetables in marinade, dairy desserts\u003c\/li\u003e\r\n\u003cli style=\"text-align: justify;\"\u003eLess than 10 g\/kg: jams, jellies and marmalades, fruit toppings, ice cream, low-fat processed cheeses\u003c\/li\u003e\r\n\u003cli style=\"text-align: justify;\"\u003eLess than 10 g\/kg: mixtures of butter and vegetable fats\u003c\/li\u003e\r\n\u003cli style=\"text-align: justify;\"\u003eLess than 12.5 g\/kg: low-fat homogenized type cheeses\u003c\/li\u003e\r\n\u003cli style=\"text-align: justify;\"\u003eLess than 20 g\/kg: vegetable pastes\u003c\/li\u003e\r\n\u003cli style=\"text-align: justify;\"\u003eLess than 35 g\/kg: salad dressings, low-fat mayonnaise\u003c\/li\u003e\r\n\u003cli style=\"text-align: justify;\"\u003eAs needed: baked goods, pastries, side dishes, desserts, cakes and icing, soft drinks and fruit drinks with fruit particles.\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cp\u003e\u003c\/p\u003e\r\n\u003cdiv class=\"w-full text-token-text-primary\" dir=\"auto\" data-testid=\"conversation-turn-576\" data-scroll-anchor=\"false\"\u003e\r\n\u003cdiv class=\"text-base py-[18px] px-3 md:px-4 m-auto md:px-5 lg:px-1 xl:px-5\"\u003e\r\n\u003cdiv class=\"mx-auto flex flex-1 gap-4 text-base md:gap-5 lg:gap-6 md:max-w-3xl lg:max-w-[40rem] xl:max-w-[48rem]\"\u003e\r\n\u003cdiv class=\"group\/conversation-turn relative flex w-full min-w-0 flex-col\"\u003e\r\n\u003cdiv class=\"flex-col gap-1 md:gap-3\"\u003e\r\n\u003cdiv class=\"flex flex-grow flex-col max-w-full\"\u003e\r\n\u003cdiv data-message-author-role=\"user\" data-message-id=\"aaa274b2-1a97-4e91-913a-d9c71f02d0c2\" dir=\"auto\" class=\"min-h-[20px] text-message flex w-full flex-col items-end gap-2 whitespace-pre-wrap break-words [.text-message+\u0026amp;]:mt-5 overflow-x-auto\"\u003e\r\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden items-end rtl:items-start\"\u003e\r\n\u003cdiv class=\"relative max-w-[70%] rounded-3xl bg-[#f4f4f4] px-5 py-2.5 dark:bg-token-main-surface-secondary\"\u003e\r\n\u003ch3\u003eWhat are the reasons for the differences in the declared caloric content of xanthan gum from different manufacturers?\u003c\/h3\u003e\r\n\u003cp\u003eDifferences in the claimed caloric content of xanthan gum from different manufacturers are mainly due to the question of the contentious caloric content of the fiber. Xanthan gum is a thickening substance that is largely composed of fiber. The energy value of fiber is not clearly defined, as its caloric content depends on how it is metabolized in the body.\u003c\/p\u003e\r\n\u003c\/div\u003e\r\n\u003c\/div\u003e\r\n\u003c\/div\u003e\r\n\u003c\/div\u003e\r\n\u003c\/div\u003e\r\n\u003c\/div\u003e\r\n\u003c\/div\u003e\r\n\u003c\/div\u003e\r\n\u003c\/div\u003e\r\n\u003cdiv class=\"w-full text-token-text-primary\" dir=\"auto\" data-testid=\"conversation-turn-577\" data-scroll-anchor=\"true\"\u003e\r\n\u003cdiv class=\"text-base py-[18px] px-3 md:px-4 m-auto md:px-5 lg:px-1 xl:px-5\"\u003e\r\n\u003cdiv class=\"mx-auto flex flex-1 gap-4 text-base md:gap-5 lg:gap-6 md:max-w-3xl lg:max-w-[40rem] xl:max-w-[48rem]\"\u003e\r\n\u003cdiv class=\"group\/conversation-turn relative flex w-full min-w-0 flex-col agent-turn\"\u003e\r\n\u003cdiv class=\"flex-col gap-1 md:gap-3\"\u003e\r\n\u003cdiv class=\"flex flex-grow flex-col max-w-full\"\u003e\r\n\u003cdiv data-message-author-role=\"assistant\" data-message-id=\"a4fc48b4-e4b7-4b2c-86d1-097b80d84a44\" dir=\"auto\" class=\"min-h-[20px] text-message flex w-full flex-col items-end gap-2 whitespace-pre-wrap break-words [.text-message+\u0026amp;]:mt-5 overflow-x-auto\"\u003e\r\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden first:pt-[3px]\"\u003e\r\n\u003cdiv class=\"markdown prose w-full break-words dark:prose-invert light\"\u003e\r\n\u003ch3\u003eKey Factors Affecting Declared Caloricity:\u003c\/h3\u003e\r\n\u003col\u003e\r\n\u003cli\u003e\r\n\u003cp\u003e\u003cstrong\u003eType of Fiber:\u003c\/strong\u003e\u003c\/p\u003e\r\n\u003cul\u003e\r\n\u003cli\u003eFiber can be soluble or insoluble. Soluble fiber, such as xanthan gum, can be partially fermented by intestinal bacteria, which can produce a certain amount of calories.\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003c\/li\u003e\r\n\u003cli\u003e\r\n\u003cp\u003e\u003cstrong\u003eDegree of Fermentation:\u003c\/strong\u003e\u003c\/p\u003e\r\n\u003cul\u003e\r\n\u003cli\u003eSome types of fiber ferment in the gut, producing short-chain fatty acids (SCFAs) that can be absorbed by the body and provide energy. The degree of this fermentation varies depending on the type of fiber and individual gut microflora.\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003c\/li\u003e\r\n\u003cli\u003e\r\n\u003cp\u003e\u003cstrong\u003eNational and Regional Standards:\u003c\/strong\u003e\u003c\/p\u003e\r\n\u003cul\u003e\r\n\u003cli\u003eDifferent countries and regions may have different standards for how the caloric content of fiber should be calculated and declared. For example, in some countries fiber is largely considered non-caloric, while in others its caloric content is included in the declaration.\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003c\/li\u003e\r\n\u003cli\u003e\r\n\u003cp\u003e\u003cstrong\u003eMethods of Analysis:\u003c\/strong\u003e\u003c\/p\u003e\r\n\u003cul\u003e\r\n\u003cli\u003eLaboratory methods used to analyze the caloric content of fiber can vary, leading to different results. Some methods may consider full fermentation of the fiber, while others may consider only partial fermentation or no fermentation.\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003c\/li\u003e\r\n\u003cli\u003e\r\n\u003cp\u003e\u003cstrong\u003eManufacturer Declarations:\u003c\/strong\u003e\u003c\/p\u003e\r\n\u003cul\u003e\r\n\u003cli\u003eA manufacturer may choose how to represent calories based on available research, accepted standards or its own analysis. This can lead to different calorie declarations even for similar products.\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003c\/li\u003e\r\n\u003c\/ol\u003e\r\n\u003ch3\u003eExamples of Calorie Fiber:\u003c\/h3\u003e\r\n\u003cul\u003e\r\n\u003cli\u003e\u003cstrong\u003e130 kcal\/100g:\u003c\/strong\u003e This value may suggest that the manufacturer takes into account minimal fermentation of the fiber or recognizes that most of the fiber is not metabolized.\u003c\/li\u003e\r\n\u003cli\u003e\u003cstrong\u003e170 kcal\/100g:\u003c\/strong\u003e This is a more moderate value that may suggest partial fermentation of the fiber and the production of some energy.\u003c\/li\u003e\r\n\u003cli\u003e\u003cstrong\u003e350 kcal\/100g:\u003c\/strong\u003e This high value suggests full fermentation of fiber and maximum energy production, which may be a more theoretical approach.\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003ch3\u003eBenefits of Fiber in Xanthan Gum:\u003c\/h3\u003e\r\n\u003cul\u003e\r\n\u003cli\u003e\u003cstrong\u003eHigh Fiber Content:\u003c\/strong\u003e Helps regulate digestion and supports gut health.\u003c\/li\u003e\r\n\u003cli\u003e\u003cstrong\u003eLow Calorie:\u003c\/strong\u003e Despite differences in claims, xanthan gum remains a low-calorie product, which is beneficial in reduction diets.\u003c\/li\u003e\r\n\u003cli\u003e\u003cstrong\u003eCulinary versatility:\u003c\/strong\u003e It can be used to thicken soups, sauces, desserts, and in gluten-free baking.\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003ch3\u003eSummary:\u003c\/h3\u003e\r\n\u003cp\u003eDifferences in the claimed caloric content of xanthan gum are mainly due to differences in approaches to the caloric content of the fiber, the degree of fermentation, and the standards and methods of analysis used by manufacturers. Despite these differences, xanthan gum remains a valuable dietary ingredient that supports gut health and offers versatile culinary applications.\u003cspan class=\"overflow-hidden text-clip whitespace-nowrap text-sm\"\u003e\u003c\/span\u003e\u003c\/p\u003e\r\n\u003c\/div\u003e\r\n\u003c\/div\u003e\r\n\u003c\/div\u003e\r\n\u003c\/div\u003e\r\n\u003c\/div\u003e\r\n\u003c\/div\u003e\r\n\u003c\/div\u003e\r\n\u003c\/div\u003e\r\n\u003c\/div\u003e","brand":"FITgridients","offers":[{"title":"Default Title","offer_id":56259152642434,"sku":"5906952919764","price":12.73,"currency_code":"PLN","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0949\/0615\/5394\/files\/71256.jpg?v=1769160122"},{"product_id":"natural-gum-e412","title":"E-412 guar gum","description":"\u003cp\u003e\u003cstrong\u003eGuar gum\u003c\/strong\u003e is a natural polysaccharide extracted from seeds - it is obtained from the seeds of the guar leguminous plant (Cyamopsis tetragonolobus L.) found in India and Pakistan and is one of the constituents of soluble fiber.\u003cbr \/\u003e\u003cbr \/\u003eGuar gum is a yellowish-white powder, almost odorless. It dissolves in cold water.\u003cbr \/\u003e\u003cbr \/\u003e\u003cstrong\u003eGuar gum\u003c\/strong\u003e as a thickening substance is used to thicken soups, low-fat mayonnaises and salad dressings, drinks, vegetable juices and low-calorie foods. Guar gum as a thickening and water binding agent, is used in bread and cakes. Gives the structure a ductile and sticky low-calorie milk flavor drinks and desserts.\u003cbr \/\u003e\u003cbr \/\u003eGuar gum is particularly good in combination with xanthan gum, significantly increasing the viscosity and gelation of the finished blend.\u003c\/p\u003e","brand":"FITgridients","offers":[{"title":"Default Title","offer_id":56259154280834,"sku":"5906952919788","price":9.98,"currency_code":"PLN","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0949\/0615\/5394\/files\/70016.jpg?v=1769160155"},{"product_id":"carrageenan-e407","title":"FITgridients Carrageenan Kappa E407, 100g","description":"\u003cp\u003e\u003cstrong\u003eCarrageenan\u003c\/strong\u003e is a polysaccharide substance formed from \u003cstrong\u003ered marine algae.\u003c\/strong\u003e It belongs to hydrocolloids; due to the fact that they are not digested in the body can be considered as a ballast substance as well as dietary fiber. They can be added to low-energy \/ diet foods as a filler or ingredient that can replace fat or starch in the product.\u003cbr \/\u003e\u003cbr \/\u003eCarrageenan can be used as a low-carb and low carb thickener: jams, jellies, marmalades, ice cream, yoghurts, cocoa milk drinks, ketchup, mayonnaise and salad dressings and cakes.\u003cbr \/\u003e\u003cbr \/\u003eOne of the most important features that distinguish carrageen from other thickening substances is its ability to interact with proteins - that's why carrageenon is perfect for thickening dairy products (yogurts, shakes, milk desserts). Unlike agar-agar, the thickening obtained from the use of carrageenan is reversible - all you have to do is heat up the finished thick mixture to regain a smooth consistency.\u003cbr \/\u003e\u003cbr \/\u003eCarrageenan is great for gelling frozen desserts, stabilizing ice cream and milk foams, it allows to obtain a very creamy consistency with a significant reduction of fat used - it is ideal for preparing dietary, low-fat ice cream on milk.\u003c\/p\u003e\r\n\u003cp\u003e\u003cbr \/\u003e\u003cstrong\u003eCarrageenan synergy\u003c\/strong\u003e\u003cbr \/\u003e\u003cbr \/\u003eCarrageen cooperates with other thickening and gelling substances helping to create new consistencies. It is particularly well concentrated in the presence of milk proteins. The combination of carrageen with carob bean flour (40% meal \/ 60% carrageenan) or konjak flour (same proportions) strengthens the gel and makes the finished mix more flexible and less brittle after thawing. The carrageenan increases the viscosity of the starch, which makes it possible to reduce the amount of starch while simultaneously obtaining a better texture and a stronger release of flavor.\u003c\/p\u003e\r\n\u003cp\u003e\u003cbr \/\u003e\u003cstrong\u003eHow to use carrageenan:\u003c\/strong\u003e\u003cbr \/\u003e\u003cbr \/\u003e\u003c\/p\u003e\r\n\u003cul\u003e\r\n\u003cli\u003e    non-bleed mixtures; to dissolve carragen, it is best to use a blender or blender to avoid lumps. Since carrageenan is sparingly soluble in cold water, it is easiest to first dissolve carrageenan in a small amount of boiling water, then pour into more cool liquid and mix, then heat to 70 ° C to maximize the thickening effect; depending on the concentration of carrageenan, the liquid consistency will be restored after heating to 40 ° C - 70 ° C.\u003c\/li\u003e\r\n\u003cli\u003e    milk mixtures (ice cream, shake, yoghurt); there is no need to heat, carrageen should be added directly to the milk \/ yogurt \/ cream, whisk with a whisk to remove any lumps and obtain a homogeneous mass.\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cp\u003e\u003cbr \/\u003e\u003cstrong\u003e Recommended carrageenan concentration\u003c\/strong\u003e\u003cbr \/\u003e\u003cbr \/\u003eTo obtain the right consistency, it is enough to use less than 1g of carrageenan per 100g of liquid;examples of concentrations:\u003cbr \/\u003e\u003cbr \/\u003e\u003c\/p\u003e\r\n\u003cul\u003e\r\n\u003cli\u003e    gelation of dairy products 0.1 - 1%\u003c\/li\u003e\r\n\u003cli\u003e    gelation of dairy products 0.1 - 0.3%\u003c\/li\u003e\r\n\u003cli\u003e    pudding 0,5%\u003c\/li\u003e\r\n\u003cli\u003e    in the case of sweet mixes, sugar is better to add after complete dissolution of carrageenan in the liquid (sugar weakens the ability of carrageen to bind water)\u003c\/li\u003e\r\n\u003c\/ul\u003e","brand":"FITgridients","offers":[{"title":"Default Title","offer_id":56259178496386,"sku":"5906952919825","price":14.95,"currency_code":"PLN","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0949\/0615\/5394\/files\/70022.jpg?v=1769161304"},{"product_id":"agar-e406","title":"Agar E406 100g vegan thickener","description":"\u003cp style=\"text-align: justify;\"\u003e\u003cstrong\u003eAgar-agar is made from kelp\u003c\/strong\u003e (Rhodophyta), and is a gelling substance whose main ingredient is the sugar galactose, which is difficult for humans to digest. Agar-agar swells in cold water, while it dissolves well in water at about 90-100 °C, and solidifies to form a kind of gel at 40-50 °C. The solidified gel melts when reheated to 90-100 °C.\u003c\/p\u003e\r\n\u003cp style=\"text-align: justify;\"\u003eThe use and application of pork gelatin and agar are similar, gelatin is dissolved in hot water and left to cool, agar is dissolved in lazy water and then heated until boiling, about 15g of agar is sufficient for 500ml of water.\u003c\/p\u003e\r\n\u003cdiv class=\"w-full text-token-text-primary\" dir=\"auto\" data-testid=\"conversation-turn-216\" data-scroll-anchor=\"false\"\u003e\r\n\u003cdiv class=\"py-2 juice:py-[18px] px-3 text-base md:px-4 m-auto md:px-5 lg:px-1 xl:px-5\"\u003e\r\n\u003cdiv class=\"mx-auto flex flex-1 gap-3 text-base juice:gap-4 juice:md:gap-5 juice:lg:gap-6 md:max-w-3xl lg:max-w-[40rem] xl:max-w-[48rem]\"\u003e\r\n\u003cdiv class=\"group\/conversation-turn relative flex w-full min-w-0 flex-col\"\u003e\r\n\u003cdiv class=\"flex-col gap-1 md:gap-3\"\u003e\r\n\u003cdiv class=\"flex flex-grow flex-col max-w-full\"\u003e\r\n\u003cdiv data-message-author-role=\"user\" data-message-id=\"aaa29976-d59d-4381-9823-51a4ecd18546\" dir=\"auto\" class=\"min-h-[20px] text-message flex flex-col items-start whitespace-pre-wrap break-words [.text-message+\u0026amp;]:mt-5 juice:w-full juice:items-end overflow-x-auto gap-2\"\u003e\r\n\u003cdiv class=\"flex w-full flex-col gap-1 juice:empty:hidden items-end rtl:items-start\"\u003e\r\n\u003cdiv class=\"relative max-w-[70%] rounded-3xl bg-[#f4f4f4] px-5 py-2.5 dark:bg-token-main-surface-secondary\"\u003e\r\n\u003ch3\u003eDifferent manufacturers give different caloric values for dry agar-agar powder - where do these differences come from and which value is closest to reality?\u003c\/h3\u003e\r\n\u003cp\u003eDifferences in the quoted caloricity of dry agar-agar powder by different manufacturers may be due to several factors:\u003c\/p\u003e\r\n\u003c\/div\u003e\r\n\u003c\/div\u003e\r\n\u003c\/div\u003e\r\n\u003c\/div\u003e\r\n\u003c\/div\u003e\r\n\u003c\/div\u003e\r\n\u003c\/div\u003e\r\n\u003c\/div\u003e\r\n\u003c\/div\u003e\r\n\u003cdiv class=\"w-full text-token-text-primary\" dir=\"auto\" data-testid=\"conversation-turn-217\" data-scroll-anchor=\"true\"\u003e\r\n\u003cdiv class=\"py-2 juice:py-[18px] px-3 text-base md:px-4 m-auto md:px-5 lg:px-1 xl:px-5\"\u003e\r\n\u003cdiv class=\"mx-auto flex flex-1 gap-3 text-base juice:gap-4 juice:md:gap-5 juice:lg:gap-6 md:max-w-3xl lg:max-w-[40rem] xl:max-w-[48rem]\"\u003e\r\n\u003cdiv class=\"group\/conversation-turn relative flex w-full min-w-0 flex-col agent-turn\"\u003e\r\n\u003cdiv class=\"flex-col gap-1 md:gap-3\"\u003e\r\n\u003cdiv class=\"flex flex-grow flex-col max-w-full\"\u003e\r\n\u003cdiv data-message-author-role=\"assistant\" data-message-id=\"3d327c0f-3f49-4ac5-8196-b374afd0213a\" dir=\"auto\" class=\"min-h-[20px] text-message flex flex-col items-start whitespace-pre-wrap break-words [.text-message+\u0026amp;]:mt-5 juice:w-full juice:items-end overflow-x-auto gap-2\"\u003e\r\n\u003cdiv class=\"flex w-full flex-col gap-1 juice:empty:hidden juice:first:pt-[3px]\"\u003e\r\n\u003cdiv class=\"markdown prose w-full break-words dark:prose-invert light\"\u003e\r\n\u003col\u003e\r\n\u003cli\u003e\r\n\u003cp\u003e\u003cstrong\u003eProduction method:\u003c\/strong\u003e\u003c\/p\u003e\r\n\u003cul\u003e\r\n\u003cli\u003eDifferent methods of extracting and processing agar-agar can affect its composition and caloric content. Purification and drying processes may vary from manufacturer to manufacturer.\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003c\/li\u003e\r\n\u003cli\u003e\r\n\u003cp\u003e\u003cstrong\u003eSource of raw material:\u003c\/strong\u003e\u003c\/p\u003e\r\n\u003cul\u003e\r\n\u003cli\u003eAgar-agar is derived from various species of red seaweed. Different species of algae may have a slightly different chemical composition, which can affect the caloric content of the final product.\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003c\/li\u003e\r\n\u003cli\u003e\r\n\u003cp\u003e\u003cstrong\u003eWater and non-nutritive content:\u003c\/strong\u003e\u003c\/p\u003e\r\n\u003cul\u003e\r\n\u003cli\u003eAgar-agar may contain certain amounts of water, mineral salts and other non-nutritive ingredients. Differences in the content of these ingredients can affect the reported caloric content.\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003c\/li\u003e\r\n\u003cli\u003e\r\n\u003cp\u003e\u003cstrong\u003eMeasurement accuracy and rounding:\u003c\/strong\u003e\u003c\/p\u003e\r\n\u003cul\u003e\r\n\u003cli\u003eDifferent manufacturers may use different methods to measure caloric content and round off values differently. Even small differences in rounding can lead to different results.\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003c\/li\u003e\r\n\u003c\/ol\u003e\r\n\u003cp\u003eDry agar-agar has a very low caloric value because it consists mainly of water-soluble fibers (polysaccharides), which are difficult for the human body to digest, like fiber. Typical caloric values reported for agar-agar range from 10 to 50 kcal per 100 grams, reproducible scientific studies analyzing the digestibility of \u003cstrong\u003eagar-agar\u003c\/strong\u003e suggest that practically (i.e., taking into account the average digestibility of an adult human) \u003cstrong\u003eagar-agar has about 20-30 kcal per 100 grams of dry powder\u003c\/strong\u003e. This is the value closest to the truth for most commercial agar-agar products on the market.\u003c\/p\u003e\r\n\u003c\/div\u003e\r\n\u003c\/div\u003e\r\n\u003c\/div\u003e\r\n\u003c\/div\u003e\r\n\u003c\/div\u003e\r\n\u003c\/div\u003e\r\n\u003c\/div\u003e\r\n\u003c\/div\u003e\r\n\u003c\/div\u003e","brand":"Fit Food","offers":[{"title":"Default Title","offer_id":56259413279106,"sku":"5906952919832","price":14.06,"currency_code":"PLN","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0949\/0615\/5394\/files\/14534.jpg?v=1769164443"},{"product_id":"fitgridients-guma-ksantanowa-e-415-1kg-zagestnik","title":"FITgridients Xanthan Gum E-415 1kg - 100% thickener without additives and fillers.","description":"\u003cp style=\"text-align: justify;\"\u003eXanthan gum, large package 1kg\u003c\/p\u003e\r\n\u003cp style=\"text-align: justify;\"\u003e\u003cstrong\u003eXanthan\u003c\/strong\u003e gum (a.k\u003cstrong\u003e.\u003c\/strong\u003e a. \u003cstrong\u003edextran\u003c\/strong\u003e or \u003cstrong\u003egellan\u003c\/strong\u003e gum) is a natural plant gum from the polysaccharide group (multi-molecular polysaccharides), rich in fiber and almost fat-free. \u003c\/p\u003e\r\n\u003cp style=\"text-align: justify;\"\u003eXanthan gum is water-soluble and has excellent thickening properties.\u003c\/p\u003e\r\n\u003cp style=\"text-align: justify;\"\u003eAdding xanthan gum to food reduces its caloric content per unit volume, increases its fiber content and satiating properties (feeling of fullness after a meal). Xanthan gum binds a great deal of water and can also be used as a fat substitute - i.e. as a vegetable thickener and stabilizer. \u003c\/p\u003e\r\n\u003cp style=\"text-align: justify;\"\u003eXanthan flour is soluble in cold and warm water, milk, sweet and salty liquids and alcohols of \u0026lt;20%.\u003c\/p\u003e\r\n\u003cp style=\"text-align: justify;\"\u003eXanthan-thickened food products have a stable consistency resistant to acid\/alkaline reaction (within pH 1-13), temperature and mixing.\u003c\/p\u003e\r\n\u003cp style=\"text-align: justify;\"\u003eProducts thickened with xanthan gum can be both heated and frozen.\u003c\/p\u003e\r\n\u003ch3 style=\"text-align: justify;\"\u003eApplication and dosage of xanthan gum\u003c\/h3\u003e\r\n\u003cp style=\"text-align: justify;\"\u003eDepending on the chemical properties of the substance to be thickened and the density you want in the finished meal:\u003c\/p\u003e\r\n\u003cul\u003e\r\n\u003cli style=\"text-align: justify;\"\u003eBelow 0.25 g\/kg: fermented dairy drinks (buttermilk, kefir, curdled milk)\u003c\/li\u003e\r\n\u003cli style=\"text-align: justify;\"\u003eLess than 2 g\/kg: non-fermented dairy drinks (shake, yogurt, milkshake)\u003c\/li\u003e\r\n\u003cli style=\"text-align: justify;\"\u003eLess than 3 g\/kg: dessert, jelly, kisel\u003c\/li\u003e\r\n\u003cli style=\"text-align: justify;\"\u003eLess than 5 g\/kg: tomato sauce, cottage cheese desserts, cheese, cheesecake, yogurt and mayonnaise sauces\u003c\/li\u003e\r\n\u003cli style=\"text-align: justify;\"\u003eLess than 6 g\/kg: fruit and vegetable sauces and creams, canned vegetables in marinade, dairy desserts\u003c\/li\u003e\r\n\u003cli style=\"text-align: justify;\"\u003eLess than 10 g\/kg: jams, jellies and marmalades, fruit toppings, ice cream, low-fat processed cheeses\u003c\/li\u003e\r\n\u003cli style=\"text-align: justify;\"\u003eLess than 10 g\/kg: mixtures of butter and vegetable fats\u003c\/li\u003e\r\n\u003cli style=\"text-align: justify;\"\u003eLess than 12.5 g\/kg: low-fat homogenized type cheeses\u003c\/li\u003e\r\n\u003cli style=\"text-align: justify;\"\u003eLess than 20 g\/kg: vegetable pastes\u003c\/li\u003e\r\n\u003cli style=\"text-align: justify;\"\u003eLess than 35 g\/kg: salad dressings, low-fat mayonnaise\u003c\/li\u003e\r\n\u003cli style=\"text-align: justify;\"\u003eAs needed: baked goods, pastries, side dishes, desserts, cakes and icing, soft drinks and fruit drinks with fruit particles.\u003c\/li\u003e\r\n\u003c\/ul\u003e","brand":"FITgridients","offers":[{"title":"Default Title","offer_id":56262317572482,"sku":"5906952919771","price":65.1,"currency_code":"PLN","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0949\/0615\/5394\/files\/69990.jpg?v=1769184192"},{"product_id":"fitgridients-guma-guar-e-412-1kg-zagestnik-100-bez-dodatkow-i-wypelniaczy","title":"FITgridients Guar gum E-412 1kg - 100% thickener without additives and fillers","description":"\u003cp style=\"text-align: justify;\"\u003e\u003cstrong\u003eGuar gum \u003c\/strong\u003eis a natural polysaccharide extracted from seeds - it is obtained from the seeds of the guar legume (Cyamopsis tetragonolobus L.) found in areas of India and Pakistan and is one of the components of soluble fiber.\u003c\/p\u003e\r\n\u003cp style=\"text-align: justify;\"\u003eGuar gum is in the form of a yellowish-white powder, almost odorless. It dissolves in cold water.\u003c\/p\u003e\r\n\u003cp style=\"text-align: justify;\"\u003e\u003cstrong\u003eAs a thickening agent, guar gum\u003c\/strong\u003e is used to thicken soups, low-fat mayonnaise and salad dressings, beverages, vegetable juices and low-calorie foods. As a thickening and water-binding agent, guar gum is used in baked goods and cakes. It gives a malleable and sticky texture to low-calorie dairy flavored drinks and desserts.\u003c\/p\u003e\r\n\u003cp style=\"text-align: justify;\"\u003eGuar gum exhibits particularly good properties when combined with xanthan gum, significantly increasing the viscosity and gelatinous nature of the finished mixture.\u003c\/p\u003e","brand":"FITgridients","offers":[{"title":"Default Title","offer_id":56262436946306,"sku":"5906952919795","price":22.64,"currency_code":"PLN","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0949\/0615\/5394\/files\/69991.jpg?v=1769186663"},{"product_id":"naturalna-guma-ksantanowa-e415-sloik-05kg","title":"Xanthan gum E-415","description":"\u003cp\u003eHandy pack - xanthan gum in a 0.5kg screw jar.\u003cbr \/\u003e\u003cbr \/\u003e\u003cstrong\u003eXanthan gum (or dextran gum or gellan gum)\u003c\/strong\u003e is a natural plant-derived gum from polysaccharides, rich in fiber and almost fat-free.\u003cbr \/\u003e\u003cbr \/\u003eXanthan gum is soluble in water, has excellent thickening properties.\u003cbr \/\u003e\u003cbr \/\u003eAdding xanthan gum to food decreases its caloric content per unit volume, increases fiber content and filling properties (fullness after meal). Xanthan gum binds a lot of water and can also be used as a fat substitute - ie as a plant thickener and stabilizer.\u003cbr \/\u003e\u003cbr \/\u003eXanthan flour is soluble in cold and warm water, in milk, in sweet and salty liquors and in liquors with a concentration of \u0026lt;20%.\u003cbr \/\u003e\u003cbr \/\u003eXanthan-flavored foods have a stable acid \/ alkaline resistant (pH 1-13), temperature and stirring.\u003cbr \/\u003e\u003cbr \/\u003eProducts that are thickened with xanthan gum can either be heated or freeze.\u003cbr \/\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eApplication and dosing of xanthan gum\u003c\/strong\u003e\u003cbr \/\u003e\u003cbr \/\u003eDepending on the chemical properties of the concentrated substance and the density you want to get in the finished meal:\u003cbr \/\u003e\u003cbr \/\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e    Below 0.25 g \/ kg: fermented milk drinks (buttermilk, kefir, curd)\u003c\/li\u003e\n\u003cli\u003e    Below 2 g \/ kg: unfermented milk drinks (shake, yogurt, milk cocktail)\u003c\/li\u003e\n\u003cli\u003e    Below 3 g \/ kg: dessert, jelly, jelly\u003c\/li\u003e\n\u003cli\u003e    Below 5 g \/ kg: tomato sauce, cottage cheese desserts, cheese, cheeses, yoghurt sauces and mayonnaise\u003c\/li\u003e\n\u003cli\u003e    Below 6 g \/ kg: fruit and vegetable sauces and creams, canned vegetables, desserts\u003c\/li\u003e\n\u003cli\u003e    Below 10 g \/ kg: jams, jellies and marmalades, fruit glazes, ice cream, low fat cheese\u003c\/li\u003e\n\u003cli\u003e    Below 10 g \/ kg: mixture of butter and vegetable fats\u003c\/li\u003e\n\u003cli\u003e    Below 12.5 g \/ kg: Low fat homogenised cheese\u003c\/li\u003e\n\u003cli\u003e    Below 20 g \/ kg: vegetable pastes\u003c\/li\u003e\n\u003cli\u003e    Below 35 g \/ kg: Salad dressings, low fat mayonnaise\u003c\/li\u003e\n\u003cli\u003e    As needed: bread, cakes, food additives, desserts, pastries and iced coffee, soft drinks and fruit with fruit particles.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Fit Food","offers":[{"title":"Default Title","offer_id":56262978339202,"sku":"a22008070201889","price":52.58,"currency_code":"PLN","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0949\/0615\/5394\/files\/7411.jpg?v=1769193658"},{"product_id":"terra-sana-kuzu-szare-japonski-organiczny-vege-zagestnik","title":"TerraSana gray kuzu - gluten-free rooted kuzu starch from certified organic crops","description":"\u003cp\u003e\u003cspan id=\"result_box\" lang=\"en\" xml:lang=\"en\"\u003e\u003cspan title=\"Kuzu (lac. Pueraria lobata - opornik łatkowaty; inaczej 'kudzu', 'japońska skrobia') to popularna roślina azjatycka (występuje także w Ameryce Południowej).\"\u003e\u003cstrong\u003eKuzu\u003c\/strong\u003e (lat. Pueraria lobata) is a popular Asian plant, \"Kuz\", \"\u003cstrong\u003ejapanese starch\u003c\/strong\u003e\" (also found in South America). \u003c\/span\u003e\u003cspan title=\"Kuzu jest doskonałą wegańską alternatywą dla innych substancji zagęszczających takich jak żelatyna czy skrobia ziemniaczana.\"\u003eKuzu is an excellent vegan alternative to other thickening agents such as gelatine or potato starch. \u003c\/span\u003e\u003cspan title=\"Ponadto skrobia znajdująca się w Kuzu jest bogatym źródłem żelaza, wapnia oraz fosforu.\"\u003eMoreover, the starch found in Kuzu is a rich source of iron, calcium and phosphorus.\u003cbr \/\u003e\u003cbr \/\u003e\u003c\/span\u003e\u003cspan title=\"Kuzu ma wiele zastosowań kulinarnych - zarówno na słodko, np. do deserów (kisiel, galaretka, desery mleczne) oraz do dań wytrawnych, - szczególnie sosów, dipów, dressingów i zup.\"\u003eKuzu has many culinary uses - sweet, eg desserts (jelly, jelly, milk desserts) and dry dishes - especially sauces, dips, dressings and soups.\u003c\/span\u003e\u003c\/span\u003e\u003cspan lang=\"en\" xml:lang=\"en\"\u003e\u003cspan title=\"Kuzu ma wiele zastosowań kulinarnych - zarówno na słodko, np. do deserów (kisiel, galaretka, desery mleczne) oraz do dań wytrawnych, - szczególnie sosów, dipów, dressingów i zup.\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cbr \/\u003e\u003cspan lang=\"en\" xml:lang=\"en\"\u003e\u003cspan title=\"Kuzu ma wiele zastosowań kulinarnych - zarówno na słodko, np. do deserów (kisiel, galaretka, desery mleczne) oraz do dań wytrawnych, - szczególnie sosów, dipów, dressingów i zup.\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan lang=\"en\" xml:lang=\"en\"\u003e\u003cspan title=\"Wegańska skrobia kuzu TerraSana:      \"\u003eVegan starch kuzu TerraSana:\u003cbr \/\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan lang=\"en\" xml:lang=\"en\"\u003e\u003cspan title=\"Wegańska skrobia kuzu TerraSana:      \"\u003e    \u003c\/span\u003e\u003cspan title=\"naturalna, organiczna substancja zagęszczająca     \"\u003eNatural, organic thickener\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan lang=\"en\" xml:lang=\"en\"\u003e\u003cspan title=\"naturalna, organiczna substancja zagęszczająca     \"\u003e    \u003c\/span\u003e\u003cspan title=\"stabilne zagęszczenie, potrawy nie rozwarstwiają się     \"\u003estable density, dishes do not splatter\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan lang=\"en\" xml:lang=\"en\"\u003e\u003cspan title=\"stabilne zagęszczenie, potrawy nie rozwarstwiają się     \"\u003e    \u003c\/span\u003e\u003cspan title=\"nie matowi płynów     \"\u003edo not melt the fluids\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan lang=\"en\" xml:lang=\"en\"\u003e\u003cspan title=\"nie matowi płynów     \"\u003e    \u003c\/span\u003e\u003cspan title=\"nie zmienia smaku potraw     \"\u003edoes not change the taste of dishes\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan lang=\"en\" xml:lang=\"en\"\u003e\u003cspan title=\"nie zmienia smaku potraw     \"\u003e    \u003c\/span\u003e\u003cspan title=\"działa łagodząco na układ trawienny     \"\u003eworks to alleviate the digestive system\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan lang=\"en\" xml:lang=\"en\"\u003e\u003cspan title=\"działa łagodząco na układ trawienny     \"\u003e    \u003c\/span\u003e\u003cstrong\u003e\u003cspan title=\"bezglutenowa     \"\u003egluten-free\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan lang=\"en\" xml:lang=\"en\"\u003e\u003cstrong\u003e\u003cspan title=\"bezglutenowa     \"\u003e    \u003c\/span\u003e\u003c\/strong\u003e\u003cspan title=\"odpowiednia dla wegan     \"\u003esuitable for vegans\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan lang=\"en\" xml:lang=\"en\"\u003e\u003cspan title=\"odpowiednia dla wegan     \"\u003e    \u003c\/span\u003e\u003cspan title=\"odpowiednia dla osób na diecie paleo     \"\u003eSuitable for people on diet paleo\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan lang=\"en\" xml:lang=\"en\"\u003e\u003cspan title=\"odpowiednia dla osób na diecie paleo     \"\u003e    \u003c\/span\u003e\u003cspan title=\"ma odczyn zasadowy - odpowiednia przy zakwaszeniu organizmu     \"\u003eIt is alkaline - suitable for \u003cstrong\u003eacidification of the body\u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan lang=\"en\" xml:lang=\"en\"\u003e\u003cspan title=\"ma odczyn zasadowy - odpowiednia przy zakwaszeniu organizmu     \"\u003e    \u003c\/span\u003e\u003cspan title=\"bogate źródło żelaza, fosforu i wapnia oraz izoflawonów     \"\u003erich source of iron, phosphorus and calcium and isoflavones\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan lang=\"en\" xml:lang=\"en\"\u003e\u003cspan title=\"bogate źródło żelaza, fosforu i wapnia oraz izoflawonów     \"\u003e    \u003c\/span\u003e\u003cspan title=\"przyspiesza wydalanie toksyn z organizmu\"\u003eIt accelerates the excretion of toxins from the body\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan lang=\"en\" xml:lang=\"en\"\u003e\u003cspan title=\"przyspiesza wydalanie toksyn z organizmu\"\u003e\u003cspan lang=\"en\" xml:lang=\"en\"\u003e\u003cspan\u003eOrganic kuzu starch is an excellent, easy-to-use thickener - unlike many other thickening substances, the kuzu is stable at high temperatures and thickened with no delicacy when cooked.\u003c\/span\u003e \u003cspan\u003eKuzu is ideal for sauces, desserts, soups or sweet stuffing in dough (eg apple pie stuffing).\u003c\/span\u003e \u003cspan\u003eKuzu has been prized for centuries in Japan because of its health properties, it acts on the stomach and improves digestive function - the kelly starch molecules penetrate the intestines and eliminate discomfort caused by acidification or bacterial infections.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan lang=\"en\" xml:lang=\"en\"\u003e\u003cspan title=\"przyspiesza wydalanie toksyn z organizmu\"\u003e\u003cspan lang=\"en\" xml:lang=\"en\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cbr \/\u003e\u003cspan lang=\"en\" xml:lang=\"en\"\u003e\u003cspan title=\"przyspiesza wydalanie toksyn z organizmu\"\u003e\u003cspan lang=\"en\" xml:lang=\"en\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan lang=\"en\" xml:lang=\"en\"\u003e\u003cspan title=\"przyspiesza wydalanie toksyn z organizmu\"\u003e\u003cspan lang=\"en\" xml:lang=\"en\"\u003e\u003cspan class=\"alt-edited\"\u003eThe use vegan kuzu:\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan lang=\"en\" xml:lang=\"en\"\u003e\u003cspan title=\"przyspiesza wydalanie toksyn z organizmu\"\u003e\u003cspan lang=\"en\" xml:lang=\"en\"\u003e\u003cspan class=\"alt-edited\"\u003e\u003cspan lang=\"en\" xml:lang=\"en\"\u003e\u003cspan class=\"alt-edited\"\u003eFor 1 cup of strong density liquid (eg. A dessert), dissolve 1 tablespoon of kuzu in 2 tablespoons cold liquid, mix with the remaining amount of food you want to thicken.\u003c\/span\u003e \u003cspan\u003eFor less concentrated (sauces, soups), dissolve 1 teaspoon of teaspoonfuls in 2 teaspoons of cool liquid and mix with 1 cup of concentrated sauce \/ soup.\u003c\/span\u003e \u003cspan\u003eMix to a good melt dissolution and get a clear sauce.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Terrasana","offers":[{"title":"Default Title","offer_id":56264500871554,"sku":"a28713576173291","price":33.19,"currency_code":"PLN","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0949\/0615\/5394\/files\/11090.jpg?v=1769225304"},{"product_id":"amylon-agar-agar-e406-weganski-bezglutenowy-zamiennik-zelatyny","title":"Amylon Agar-Agar, gluten free certified","description":"\u003cp\u003eAgar-agar is made from Rhodophyta, a gelling substance, the main ingredient of which is difficult to assimilate by human galactose sugar. Agar agar in cold water swells but dissolves well in water at about 90-100 ° C and solidifies to form a gel at 40-50 ° C. The solidified gel melts when reheated to 90-100 ° C.\u003cbr \/\u003e\u003cbr \/\u003eThe use and use of pork and ginger gelatine is similar, the gelatin is dissolved in hot water and left to cool, the agar dissolves in lukewarm water and then heated until boiled, about 15 g of agar is enough for 500ml of water.\u003c\/p\u003e","brand":"Amylon","offers":[{"title":"Default Title","offer_id":56265115173250,"sku":"8594006662796","price":7.1,"currency_code":"PLN","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0949\/0615\/5394\/files\/35527.jpg?v=1769232785"},{"product_id":"batom-pektyna-jablkowa-100-naturalna-substancja-zelujaca","title":"Batom Apple \u0026 Citrus Pectine 30g, natural, vegan single-ingredient thickener for fruit jams, spreads and sauces","description":"\u003cp\u003eApple pectin - a natural gelling agent for the preparation of homemade jams, preserves, jam, marmalades and jelly without sugar.\u003cbr \/\u003e \u003cbr \/\u003e Apple pectin does not contain sugar, allergens or preservatives.\u003c\/p\u003e\n\u003cp style='text-align:justify;'\u003ePectins are the general name of compounds with a carbohydrate structure (polysaccharides, polysaccharides), included in the water-soluble dietary fiber, they can be found in the walls of some plants, e.g. in the peel of apples or citrus, and it is from these fruits that they are most often obtained on an industrial scale, they are commonly used as vegan, natural gelling and thickening substances in food proudkts, especially in fruit preserves and dietary products\u003c\/p\u003e\n\u003ch3 style='text-align:justify;'\u003ePectins have a gelling effect under strictly defined conditions:\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003epectins do not like solutions with high calcium content - they are not suitable, among others for gelling dairy products, yoghurts, cheesecakes or ice cream\u003c\/li\u003e\n\u003cli\u003epectins like an acidic environment, they are most active in solutions with a pH of 2.8-4.7 - unlike, for example, agar, which works badly with sour fruit, it is difficult, for example, to gel agar cranberries or citrus\u003c\/li\u003e\n\u003cli\u003epectins do not gel in solutions with a high alcohol content;\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp style='text-align:justify;'\u003eThe gelling properties of pectins start to activate at 80-85 ° C, which means that it should be simmered, stirring occasionally, after reaching the boiling point, the solution can still be boiled if required by the recipe, but this will not increase the strength gel the intensity of gelation only occurs during cooling, it takes up to 24 hours to obtain the final texture at room temperature.\u003c\/p\u003e\n\u003cp style='text-align:justify;'\u003eIn practice, this means that pectin thickened with pectin, while it is warm in the pot, it will still pour completely, and only after cooling it will reach its target density - so do not be upset, if the frugelin seems thin to you, bring the fruit mass to the boil, bring it to a boil for a short minute- Stir two together so as not to burn the fruit, and then let it cool down.\u003c\/p\u003e\n\u003cp style='text-align:justify;'\u003ePectins are naturally slightly sweet, but do not alter the taste and have no odor\u003cbr \/\u003eimportant information - pectins are well soluble in water, but after adding them to the solution they accumulate into lumps of dry powder surrounded by a tightly gelled coating, dissolving such lumps is impossible even with a blender.\u003c\/p\u003e\n\u003cp style='text-align:justify;'\u003eTherefore, ALWAYS mix pectin with sugar or erythritol first, and then pour the diluted ones into boiling fruit.\u003c\/p\u003e\n\u003ch3\u003eHow to use pectins in a low calorie how made jam:\u003cstrong\u003e\u003cbr \/\u003e \u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eUse in a ratio of 30g of pectin, 2kg of fruit and 1kg of sugar or other sweetening substances (in the case of other sweeteners, adjust the sweetness of the product gradually)\u003c\/li\u003e\n\u003cli\u003eThe mixture does not require the use of additional thickeners\u003c\/li\u003e\n\u003cli\u003eAdd a glass of sugar * mixed with the contents of the packaging to the boiling fruits. Cook for 3-5 minutes. Sprinkle the rest of the sugar and boil it to dissolve. Add 1 teaspoon of citric acid dissolved in a small amount of hot water. Mix thoroughly, hot jam pour into jars and pasteurize about 20 minutes.\u003c\/li\u003e\n\u003cli\u003eFill the jam thoroughly washed, and the best-brewed jars, boil the balls so that they are tightly closed\u003c\/li\u003e\n\u003cli\u003eYou can keep your jam prepared for at least a year.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cbr \/\u003e * sugar can be replaced by low-calorie sweeteners - then the sweetness of the product is regulated gradually\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Batom","offers":[{"title":"Default Title","offer_id":56267843142018,"sku":"5907709950856","price":12.82,"currency_code":"PLN","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0949\/0615\/5394\/files\/27784.jpg?v=1769281106"},{"product_id":"glutenex-bezglutenowa-guma-guar","title":"Glutenex gluten free guar gum","description":"\u003cp\u003e\u003cspan\u003eA natural thickener for making gluten free cakes.\u003c\/span\u003e\u003cbr \/\u003e \u003cbr \/\u003e \u003cspan\u003eGuar gum is a natural polysaccharide derived from seeds - it is obtained from the seeds of the guar legume plant (Cyamopsis tetragonolobus L.) found in India and Pakistan and is one of the constituents of soluble fiber.\u003c\/span\u003e\u003cbr \/\u003e \u003cbr \/\u003e \u003cspan\u003eGuar gum is a yellowish-white powder, almost odorless. Dissolves in cold water. To achieve adequate compaction, a maximum of 2% guar gum should be sufficient (i.e. up to 10g per 0.5kg of gluten-free flour)\u003c\/span\u003e\u003cbr \/\u003e \u003cbr \/\u003e \u003cspan\u003eGuar gum is used to thicken soups, low-fat mayonnaise and salad dressings, drinks, vegetable juices and low-calorie foods. Guar gum as a thickening and water binding agent is used in bread and cakes. Gives the structure a ductile and sticky low-calorie milk flavored drinks and desserts.\u003c\/span\u003e\u003cbr \/\u003e \u003cbr \/\u003e \u003cspan\u003eGuar gum has particularly good properties in combination with xanthan gum, significantly increasing the viscosity and gelation of the finished blend.\u003c\/span\u003e\u003c\/p\u003e","brand":"Glutenex","offers":[{"title":"Default Title","offer_id":56268722635138,"sku":"5901866001031","price":11.72,"currency_code":"PLN","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0949\/0615\/5394\/files\/21217.jpg?v=1769313211"},{"product_id":"fitgridients-guma-celulozowa-100g-zagestnik-cmc-karboksymetyloceluloza-klej-spozywczy-e466","title":"FITgridients Cellulose Gum 100g, thickener (CMC, Carboxymethyl cellulose E-466, food glue E466)","description":"\u003cp\u003e\u003cspan\u003eSodium carboxymethyl cellulose for food usage \u003cspan\u003e(also known as carboxymethylcellulose, or CMC).\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\r\n\u003cp\u003e\u003cspan\u003eA fine white to off white powder with a mild to none flavor, forming a gel when mixed with water. It acts as a thickener, binder, stabilizer; it dissolves rapidly in cold or warm water and suitable for use in many food systems. \u003c\/span\u003e\u003c\/p\u003e\r\n\u003cp\u003e\u003cspan\u003eRecommended dosage 0.5% to 4% depending on application.\u003c\/span\u003e\u003c\/p\u003e\r\n\u003cp\u003eCellulose gum comes from the cell walls of plants such as wood pulp and cottonseeds, is used to make foods thick and creamy, without all the fat. If you’re trying to reduce your fat intake or you’re on a low-fat diet, choosing foods made with an additive like cellulose gum can help to make you feel eating 'normal' food.\u003c\/p\u003e\r\n\u003cp\u003eCellulose gum may also help to supress the appetite. Because it works as a filler in foods, it has the potential to keep you feeling full. \u003c\/p\u003e\r\n\u003cdiv class=\"css-1cg0byz\"\u003e\u003cspan\u003e\u003c\/span\u003e\r\n\u003cdiv\u003e\r\n\u003cdiv class=\"css-az6x7v\"\u003e\r\n\u003cdiv class=\"css-1hjaa0k\"\u003e\u003c\/div\u003e\r\n\u003cdiv id=\"inline1__slot\" class=\"css-bkmxmr\"\u003e\u003c\/div\u003e\r\n\u003c\/div\u003e\r\n\u003c\/div\u003e\r\n\u003c\/div\u003e","brand":"FITgridients","offers":[{"title":"Default Title","offer_id":56270886830466,"sku":"5906952919818","price":9.89,"currency_code":"PLN","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0949\/0615\/5394\/files\/70024.jpg?v=1769406326"},{"product_id":"fitgridients-guma-karobowa-100g-zagestnik-e-410-maczka-chleba-swietojanskiego","title":"FITgridients Carob Gum 100g, thickener (E-410, locust bean gum)","description":"\u003cp\u003eLocust bean gum (also known as carob, carob gum) is the ground endosperm of the seeds of a tree called carob (Ceratonia siliqua). Carob is grown in the Mediterranean region, the meal from it is used in the food industry as a thickener, stabilizer and emulsifier, it is marked with the symbol E 410.\u003c\/p\u003e\r\n\u003cp\u003eCarob gum is used in many food products because it provides a pleasant, creamy mouthfeel and therefore allows you to reduce the fat content of the product (it mimics fat). Locust bean gum can be used in conjunction with other thickeners such as carrageenan, agar and xanthan gum because it has synergistic effects with them - it allows the formation of gels with greater strength and flexibility, although it does not have gelling properties in itself.\u003c\/p\u003e\r\n\u003cp\u003eCarob gum (carob, locust bean gum) is known for its thickening and stabilizing properties in food. Importantly for people on reduction, carob gum is not digested - the main component of carob gum (approx. 75%) is galactomannan (consisting of D-mannose and D-galactose), which is a soluble fiber. Galactomannan is not digested in the gastrointestinal tract and may slightly decompose due to the activity of intestinal bacteria. Locust bean gum also contains insoluble fiber (approx. 10%).\u003c\/p\u003e\r\n\u003cp\u003eLocust bean gum is approved in the EU for use in products for infants and young children as a substance to prevent spills, its consumption does not need to be limited, when consumed in the form of food products, it does not cause any side effects, also in pregnant women.\u003c\/p\u003e\r\n\u003cp\u003eLocust bean gum is added as a thickener, improver and stabilizer to dairy products, baked goods, gluten-free products, frozen products, sauces and puddings, it is a fat substitute in dietary products, and in many recipes it can be successfully used as an alternative to guar gum. Carob gum has the ability to form very viscous aqueous solutions at relatively low concentrations, it dissolves well in hot water (\u0026gt; 80 ° C), but only partially dissolves in cold water.\u003c\/p\u003e\r\n\u003cp\u003eCarob gum is often used as a thickening agent in the production of ice cream (it increases their melting resistance, slows down and reduces the size of ice crystal formation, which is why it is especially well suited as an ingredient of dietary ice cream and sorbets) and sauces. It is also used by bakers, because carob gum improves the taste, aroma and color of baked goods, and by binding more water, it extends the freshness of products. The addition of flour improves the texture of the dough, prevents caking, facilitates kneading and can replace the addition of fat, sugar and cocoa.\u003c\/p\u003e\r\n\u003ch3\u003eLocust bean gum is also valued for its pro-health properties:\u003c\/h3\u003e\r\n\u003cul\u003e\r\n\u003cli\u003elowers blood cholesterol and low-density lipoprotein LDL,\u003c\/li\u003e\r\n\u003cli\u003eimproves digestion (as a fiber)\u003c\/li\u003e\r\n\u003cli\u003emay be helpful in treating acid reflux,\u003c\/li\u003e\r\n\u003cli\u003eCarob tannins do not bind to proteins, but they bind well, for example with toxins, thus inhibiting the growth of bacteria (carob is therefore used in the treatment of bacterial diarrhea, and also as a mild anti-diarrheal agent (recommended especially for children).\u003c\/li\u003e\r\n\u003c\/ul\u003e","brand":"FITgridients","offers":[{"title":"Default Title","offer_id":56274235883906,"sku":"5906952919801","price":19.89,"currency_code":"PLN","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0949\/0615\/5394\/files\/70028.jpg?v=1769468176"},{"product_id":"krukam-aquafaba-wyciag-z-ciecierzycy-liofilizowana-30g","title":"Krukam Aquafaba (chickpea extract), freeze-dried 30g","description":"\u003cp\u003e\u003cb\u003e** BEST BEFORE 2026-02-06 **\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003eFreeze-dried Aquafaba powder replaces eggs and milk protein in baked goods, cakes, sauces, creams, meringues, ice cream, etc.\u003c\/p\u003e\n\u003ch3\u003eAquafaba is a universal alternative to milk and eggs for:\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003evegans\u003c\/li\u003e\n\u003cli\u003evegetarians\u003c\/li\u003e\n\u003cli\u003epeople allergic to eggs\u003c\/li\u003e\n\u003cli\u003epeople avoiding eggs for health reasons (cholesterol)\u003c\/li\u003e\n\u003cli\u003epeople avoiding eggs for religious reasons\u003c\/li\u003e\n\u003cli\u003efans of kitchen experiments\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow to use aquafaba?\u003c\/h3\u003e\n\u003cp\u003eTo 10g of freeze-dried chickpea aquafaba add 150g of boiled lukewarm water, mix, cover with a lid. After 2-3 minutes the product is ready for use, proceed as with egg white.\u003c\/p\u003e","brand":"KruKam","offers":[{"title":"Default Title","offer_id":56274264981890,"sku":"5902270357073","price":23.48,"currency_code":"PLN","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0949\/0615\/5394\/files\/53199.jpg?v=1769469520"},{"product_id":"batom-pektyny-jablkowo-cytrusowe-150g-100-naturalna-substancja-zelujaca","title":"Batom Apple \u0026 Citrus Pectine 150g, natural, vegan single-ingredient thickener for fruit jams, spreads and sauces","description":"\u003cp\u003eApple pectin - a natural gelling agent for the preparation of homemade jams, preserves, jam, marmalades and jelly without sugar.\u003cbr \/\u003e\u003cbr \/\u003eApple pectin does not contain sugar, allergens or preservatives.\u003c\/p\u003e\n\u003cp\u003ePectins are the general name of compounds with a carbohydrate structure (polysaccharides, polysaccharides), included in the water-soluble dietary fiber, they can be found in the walls of some plants, e.g. in the peel of apples or citrus, and it is from these fruits that they are most often obtained on an industrial scale, they are commonly used as vegan, natural gelling and thickening substances in food proudkts, especially in fruit preserves and dietary products\u003c\/p\u003e\n\u003ch3\u003ePectins have a gelling effect under strictly defined conditions:\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003epectins do not like solutions with high calcium content - they are not suitable, among others for gelling dairy products, yoghurts, cheesecakes or ice cream\u003c\/li\u003e\n\u003cli\u003epectins like an acidic environment, they are most active in solutions with a pH of 2.8-4.7 - unlike, for example, agar, which works badly with sour fruit, it is difficult, for example, to gel agar cranberries or citrus\u003c\/li\u003e\n\u003cli\u003epectins do not gel in solutions with a high alcohol content;\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThe gelling properties of pectins start to activate at 80-85 ° C, which means that it should be simmered, stirring occasionally, after reaching the boiling point, the solution can still be boiled if required by the recipe, but this will not increase the strength gel the intensity of gelation only occurs during cooling, it takes up to 24 hours to obtain the final texture at room temperature.\u003c\/p\u003e\n\u003cp\u003eIn practice, this means that pectin thickened with pectin, while it is warm in the pot, it will still pour completely, and only after cooling it will reach its target density - so do not be upset, if the frugelin seems thin to you, bring the fruit mass to the boil, bring it to a boil for a short minute- Stir two together so as not to burn the fruit, and then let it cool down.\u003c\/p\u003e\n\u003cp\u003ePectins are naturally slightly sweet, but do not alter the taste and have no odor\u003cbr \/\u003eimportant information - pectins are well soluble in water, but after adding them to the solution they accumulate into lumps of dry powder surrounded by a tightly gelled coating, dissolving such lumps is impossible even with a blender.\u003c\/p\u003e\n\u003cp\u003eTherefore, ALWAYS mix pectin with sugar or erythritol first, and then pour the diluted ones into boiling fruit.\u003c\/p\u003e\n\u003ch3\u003eHow to use pectins in a low calorie how made jam:\u003cstrong\u003e\u003cbr \/\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eUse in a ratio of 30g of pectin, 2kg of fruit and 1kg of sugar or other sweetening substances (in the case of other sweeteners, adjust the sweetness of the product gradually)\u003c\/li\u003e\n\u003cli\u003eThe mixture does not require the use of additional thickeners\u003c\/li\u003e\n\u003cli\u003eAdd a glass of sugar * mixed with the contents of the packaging to the boiling fruits. Cook for 3-5 minutes. Sprinkle the rest of the sugar and boil it to dissolve. Add 1 teaspoon of citric acid dissolved in a small amount of hot water. Mix thoroughly, hot jam pour into jars and pasteurize about 20 minutes.\u003c\/li\u003e\n\u003cli\u003eFill the jam thoroughly washed, and the best-brewed jars, boil the balls so that they are tightly closed\u003c\/li\u003e\n\u003cli\u003eYou can keep your jam prepared for at least a year.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cbr \/\u003e* sugar can be replaced by low-calorie sweeteners - then the sweetness of the product is regulated gradually\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Batom","offers":[{"title":"Default Title","offer_id":56280061739394,"sku":"5907709953376","price":40.61,"currency_code":"PLN","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0949\/0615\/5394\/files\/45589.jpg?v=1769568114"},{"product_id":"batom-pektyna-jablkowa-150g-100-naturalna-substancja-zelujaca","title":"Batom Apple Pectine 150g, natural, vegan single-ingredient thickener for fruit jams, spreads and sauces","description":"\u003cp\u003eApple pectin - a natural gelling agent for the preparation of homemade jams, preserves, jam, marmalades and jelly without sugar.\u003cbr \/\u003e\u003cbr \/\u003eApple pectin does not contain sugar, allergens or preservatives.\u003c\/p\u003e\n\u003cp\u003ePectins are the general name of compounds with a carbohydrate structure (polysaccharides, polysaccharides), included in the water-soluble dietary fiber, they can be found in the walls of some plants, e.g. in the peel of apples or citrus, and it is from these fruits that they are most often obtained on an industrial scale, they are commonly used as vegan, natural gelling and thickening substances in food proudkts, especially in fruit preserves and dietary products\u003c\/p\u003e\n\u003ch3\u003ePectins have a gelling effect under strictly defined conditions:\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003epectins do not like solutions with high calcium content - they are not suitable, among others for gelling dairy products, yoghurts, cheesecakes or ice cream\u003c\/li\u003e\n\u003cli\u003epectins like an acidic environment, they are most active in solutions with a pH of 2.8-4.7 - unlike, for example, agar, which works badly with sour fruit, it is difficult, for example, to gel agar cranberries or citrus\u003c\/li\u003e\n\u003cli\u003epectins do not gel in solutions with a high alcohol content;\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThe gelling properties of pectins start to activate at 80-85 ° C, which means that it should be simmered, stirring occasionally, after reaching the boiling point, the solution can still be boiled if required by the recipe, but this will not increase the strength gel the intensity of gelation only occurs during cooling, it takes up to 24 hours to obtain the final texture at room temperature.\u003c\/p\u003e\n\u003cp\u003eIn practice, this means that pectin thickened with pectin, while it is warm in the pot, it will still pour completely, and only after cooling it will reach its target density - so do not be upset, if the frugelin seems thin to you, bring the fruit mass to the boil, bring it to a boil for a short minute- Stir two together so as not to burn the fruit, and then let it cool down.\u003c\/p\u003e\n\u003cp\u003ePectins are naturally slightly sweet, but do not alter the taste and have no odor\u003cbr \/\u003eimportant information - pectins are well soluble in water, but after adding them to the solution they accumulate into lumps of dry powder surrounded by a tightly gelled coating, dissolving such lumps is impossible even with a blender.\u003c\/p\u003e\n\u003cp\u003eTherefore, ALWAYS mix pectin with sugar or erythritol first, and then pour the diluted ones into boiling fruit.\u003c\/p\u003e\n\u003ch3\u003eHow to use pectins in a low calorie how made jam:\u003cstrong\u003e\u003cbr \/\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eUse in a ratio of 30g of pectin, 2kg of fruit and 1kg of sugar or other sweetening substances (in the case of other sweeteners, adjust the sweetness of the product gradually)\u003c\/li\u003e\n\u003cli\u003eThe mixture does not require the use of additional thickeners\u003c\/li\u003e\n\u003cli\u003eAdd a glass of sugar * mixed with the contents of the packaging to the boiling fruits. Cook for 3-5 minutes. Sprinkle the rest of the sugar and boil it to dissolve. Add 1 teaspoon of citric acid dissolved in a small amount of hot water. Mix thoroughly, hot jam pour into jars and pasteurize about 20 minutes.\u003c\/li\u003e\n\u003cli\u003eFill the jam thoroughly washed, and the best-brewed jars, boil the balls so that they are tightly closed\u003c\/li\u003e\n\u003cli\u003eYou can keep your jam prepared for at least a year.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cbr \/\u003e* sugar can be replaced by low-calorie sweeteners - then the sweetness of the product is regulated gradually\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Batom","offers":[{"title":"Default Title","offer_id":56280061903234,"sku":"5907709956315","price":39.72,"currency_code":"PLN","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0949\/0615\/5394\/files\/45591.jpg?v=1769568149"},{"product_id":"bio-planet-organiczna-guma-guar-06kg-zagestnik-do-lodow-e-412-naturalny","title":"Guar Gum E-412","description":"\u003cp\u003e\u003cstrong\u003eGum Guar\u003c\/strong\u003e is a natural polysaccharide extracted from seeds - it is obtained from guar seed (Cyamopsis tetragonolobus L.) seeds found in India and Pakistan and is one of the components of soluble fiber.\u003cbr \/\u003e\u003cbr \/\u003eGuar gum is a yellowish-white powder, almost odorless. Dissolves in cold water.\u003cbr \/\u003e\u003cbr \/\u003e\u003cstrong\u003eGuar gum as a thickener is used to thicken soups,\u003c\/strong\u003e low fat mayonnaise and salad dressings, beverages, vegetable juices and low calorie foods. Guar gum as a thickener and water binding agent is used in breads and cakes. It gives the structure a durable and sticky low-calorie milk flavor and dessert.\u003cbr \/\u003e\u003cbr \/\u003eParticularly good properties of guar gum are in combination with xanthan gum, significantly increasing the viscosity and gelatinity of the finished blend.\u003c\/p\u003e","brand":"Bio Planete","offers":[{"title":"Default Title","offer_id":56281337004418,"sku":"5902650275843","price":27.8,"currency_code":"PLN","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0949\/0615\/5394\/files\/48352.jpg?v=1769596456"},{"product_id":"konjac-shop-glucomanano-de-konjac-250g-maka-konjak-100","title":"Konjac Shop Glucomanano de Konjac 250g - based food supplement","description":"\u003cp\u003eUse of konjak flour:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eKonjak can be used as a concentrated source of dietary fiber - to do so, mix a level teaspoon of Konjak with a glass of water and drink it immediately. Do not exceed 3 teaspoons a day.\u003c\/li\u003e\n\u003cli\u003eThickening sauces and dishes; mix a small amount of konjak with cold liquid (water, decoction, sauce), spread to a smooth consistency and add to the rest of the sauce you want to thicken (this way you will avoid lumps).\u003c\/li\u003e\n\u003cli\u003eAs in the case of sauces, use konjak to thicken sweet sauces and dough creams\u003c\/li\u003e\n\u003cli\u003eKonjak can be used to thicken low-fat ice cream\u003c\/li\u003e\n\u003cli\u003eKonjak's thickening properties are activated at warm temperature - never add konjak to warm liquids.\u003c\/li\u003e\n\u003cli\u003eWhen thickening sauces, use 15 times less konjak than corn starch or potato flour. A little bit is really enough.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Konjac Shop","offers":[{"title":"Default Title","offer_id":56282047906178,"sku":"799559871550","price":75.38,"currency_code":"PLN","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0949\/0615\/5394\/files\/49151.jpg?v=1769603358"},{"product_id":"batom-pektyna-jablkowa-30g-100-naturalna-substancja-zelujaca","title":"Batom Apple Pectine 30g, natural, vegan single-ingredient thickener for fruit jams, spreads and sauces","description":"\u003cp\u003eApple pectin - a natural gelling agent for the preparation of homemade jams, preserves, jam, marmalade and sugar-free jellies.\u003c\/p\u003e\r\n\u003cp\u003ePectins do not contain sugar, allergens or preservatives.\u003c\/p\u003e\r\n\u003cblockquote\u003e\r\n\u003cp\u003eCheck out our recipe for the least caloric rhubarb fruzeline (only 18kcal in 100g!) - we discuss the principles of using pectins in jams and fruit frużelina\u003c\/p\u003e\r\n\u003c\/blockquote\u003e\r\n\u003ch3\u003eWhat does it mean that pectin is amidated?\u003c\/h3\u003e\r\n\u003cp\u003ePectin amidation is a chemical process in which carboxyl groups in the pectin chain react with amines to form amides. Amidated pectin is more soluble in water than unmodified pectin, which affects its properties as a gelling and stabilizing substance - thus minimizing the risk of making noodles from undissolved pectin in the jam. Amidated pectin is also more resistant to pectolytic enzymes that naturally break down pectin, which means it even works well when used with sour fruit.\u003c\/p\u003e\r\n\u003ch3\u003ePectins have a gelling effect under strictly defined conditions:\u003c\/h3\u003e\r\n\u003cul\u003e\r\n\u003cli\u003epectins do not like solutions with high calcium content - they are not suitable, among others for gelling dairy products, yoghurts, cheesecakes or ice cream\u003c\/li\u003e\r\n\u003cli\u003epectins like an acidic environment, they are most active in solutions with a pH of 2.8-4.7 - unlike, for example, agar, which works badly with sour fruit, it is difficult, for example, to gel agar cranberries or citrus\u003c\/li\u003e\r\n\u003cli\u003epectins do not gel in solutions with a high alcohol content;\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cp\u003eThe gelling properties of pectins start to activate at 80-85 ° C, which means that it should be simmered, stirring occasionally, after reaching the boiling point, the solution can still be boiled if required by the recipe, but this will not increase the strength gel the intensity of gelation only occurs during cooling, it takes up to 24 hours to obtain the final texture at room temperature.\u003c\/p\u003e\r\n\u003cp\u003eIn practice, this means that pectin thickened with pectin, while it is warm in the pot, it will still pour completely, and only after cooling it will reach its target density - so do not be upset, if the frugelin seems thin to you, bring the fruit mass to the boil, bring it to a boil for a short minute- Stir two together so as not to burn the fruit, and then let it cool down.\u003c\/p\u003e\r\n\u003cp\u003ePectins are naturally slightly sweet, but do not alter the taste and have no odor\u003cbr \/\u003eimportant information - pectins are well soluble in water, but after adding them to the solution they accumulate into lumps of dry powder surrounded by a tightly gelled coating, dissolving such lumps is impossible even with a blender.\u003c\/p\u003e\r\n\u003cp\u003eTherefore, ALWAYS mix pectin with sugar or erythritol first, and then pour the diluted ones into boiling fruit.\u003c\/p\u003e\r\n\u003ch3\u003eHow to use pectins in a low calorie how made jam:\u003cstrong\u003e\u003cbr \/\u003e\u003c\/strong\u003e\u003c\/h3\u003e\r\n\u003cul\u003e\r\n\u003cli\u003eUse in a ratio of 30g of pectin, 2kg of fruit and 1kg of sugar or other sweetening substances (in the case of other sweeteners, adjust the sweetness of the product gradually)\u003c\/li\u003e\r\n\u003cli\u003eThe mixture does not require the use of additional thickeners\u003c\/li\u003e\r\n\u003cli\u003eAdd a glass of sugar * mixed with the contents of the packaging to the boiling fruits. Cook for 3-5 minutes. Sprinkle the rest of the sugar and boil it to dissolve. Add 1 teaspoon of citric acid dissolved in a small amount of hot water. Mix thoroughly, hot jam pour into jars and pasteurize about 20 minutes.\u003c\/li\u003e\r\n\u003cli\u003eFill the jam thoroughly washed, and the best-brewed jars, boil the balls so that they are tightly closed\u003c\/li\u003e\r\n\u003cli\u003eYou can keep your jam prepared for at least a year.\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cp\u003e\u003cbr \/\u003e* sugar can be replaced by low-calorie sweeteners - then the sweetness of the product is regulated gradually\u003c\/p\u003e\r\n\u003cp\u003e \u003c\/p\u003e","brand":"Batom","offers":[{"title":"Default Title","offer_id":56285345284482,"sku":"5907709956308","price":12.82,"currency_code":"PLN","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0949\/0615\/5394\/files\/53304.jpg?v=1769651820"},{"product_id":"terrasana-kuzu-white-kuzu-biale-brylki-japonski-organiczny-vege-zagestnik","title":"TerraSana white kuzu - gluten-free rooted kuzu starch from certified organic crops","description":"\u003cp\u003e\u003cspan id=\"result_box\" lang=\"en\" xml:lang=\"en\"\u003e\u003cspan title=\"Kuzu (lac. Pueraria lobata - opornik łatkowaty; inaczej 'kudzu', 'japońska skrobia') to popularna roślina azjatycka (występuje także w Ameryce Południowej).\"\u003e\u003cstrong\u003eKuzu\u003c\/strong\u003e (lat. Pueraria lobata) is a popular Asian plant, \"Kuz\", \"\u003cstrong\u003ejapanese starch\u003c\/strong\u003e\" (also found in South America). \u003c\/span\u003e\u003cspan title=\"Kuzu jest doskonałą wegańską alternatywą dla innych substancji zagęszczających takich jak żelatyna czy skrobia ziemniaczana.\"\u003eKuzu is an excellent vegan alternative to other thickening agents such as gelatine or potato starch. \u003c\/span\u003e\u003cspan title=\"Ponadto skrobia znajdująca się w Kuzu jest bogatym źródłem żelaza, wapnia oraz fosforu.\"\u003eMoreover, the starch found in Kuzu is a rich source of iron, calcium and phosphorus.\u003cbr \/\u003e\u003cbr \/\u003e\u003c\/span\u003e\u003cspan title=\"Kuzu ma wiele zastosowań kulinarnych - zarówno na słodko, np. do deserów (kisiel, galaretka, desery mleczne) oraz do dań wytrawnych, - szczególnie sosów, dipów, dressingów i zup.\"\u003eKuzu has many culinary uses - sweet, eg desserts (jelly, jelly, milk desserts) and dry dishes - especially sauces, dips, dressings and soups.\u003c\/span\u003e\u003c\/span\u003e\u003cspan lang=\"en\" xml:lang=\"en\"\u003e\u003cspan title=\"Kuzu ma wiele zastosowań kulinarnych - zarówno na słodko, np. do deserów (kisiel, galaretka, desery mleczne) oraz do dań wytrawnych, - szczególnie sosów, dipów, dressingów i zup.\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cbr \/\u003e\u003cspan lang=\"en\" xml:lang=\"en\"\u003e\u003cspan title=\"Kuzu ma wiele zastosowań kulinarnych - zarówno na słodko, np. do deserów (kisiel, galaretka, desery mleczne) oraz do dań wytrawnych, - szczególnie sosów, dipów, dressingów i zup.\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\r\n\u003ch3\u003e\u003cspan lang=\"en\" xml:lang=\"en\"\u003e\u003cspan title=\"Wegańska skrobia kuzu TerraSana:      \"\u003eVegan starch kuzu TerraSana:\u003cbr \/\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/h3\u003e\r\n\u003cul\u003e\r\n\u003cli\u003e\u003cspan lang=\"en\" xml:lang=\"en\"\u003e\u003cspan title=\"Wegańska skrobia kuzu TerraSana:      \"\u003e    \u003c\/span\u003e\u003cspan title=\"naturalna, organiczna substancja zagęszczająca     \"\u003eNatural, organic thickener\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\r\n\u003cli\u003e\u003cspan lang=\"en\" xml:lang=\"en\"\u003e\u003cspan title=\"naturalna, organiczna substancja zagęszczająca     \"\u003e    \u003c\/span\u003e\u003cspan title=\"stabilne zagęszczenie, potrawy nie rozwarstwiają się     \"\u003estable density, dishes do not splatter\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\r\n\u003cli\u003e\u003cspan lang=\"en\" xml:lang=\"en\"\u003e\u003cspan title=\"stabilne zagęszczenie, potrawy nie rozwarstwiają się     \"\u003e    \u003c\/span\u003e\u003cspan title=\"nie matowi płynów     \"\u003edo not melt the fluids\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\r\n\u003cli\u003e\u003cspan lang=\"en\" xml:lang=\"en\"\u003e\u003cspan title=\"nie matowi płynów     \"\u003e    \u003c\/span\u003e\u003cspan title=\"nie zmienia smaku potraw     \"\u003edoes not change the taste of dishes\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\r\n\u003cli\u003e\u003cspan lang=\"en\" xml:lang=\"en\"\u003e\u003cspan title=\"nie zmienia smaku potraw     \"\u003e    \u003c\/span\u003e\u003cspan title=\"działa łagodząco na układ trawienny     \"\u003eworks to alleviate the digestive system\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\r\n\u003cli\u003e\u003cspan lang=\"en\" xml:lang=\"en\"\u003e\u003cspan title=\"działa łagodząco na układ trawienny     \"\u003e    \u003c\/span\u003e\u003cstrong\u003e\u003cspan title=\"bezglutenowa     \"\u003egluten-free\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/li\u003e\r\n\u003cli\u003e\u003cspan lang=\"en\" xml:lang=\"en\"\u003e\u003cstrong\u003e\u003cspan title=\"bezglutenowa     \"\u003e    \u003c\/span\u003e\u003c\/strong\u003e\u003cspan title=\"odpowiednia dla wegan     \"\u003esuitable for vegans\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\r\n\u003cli\u003e\u003cspan lang=\"en\" xml:lang=\"en\"\u003e\u003cspan title=\"odpowiednia dla wegan     \"\u003e    \u003c\/span\u003e\u003cspan title=\"odpowiednia dla osób na diecie paleo     \"\u003eSuitable for people on diet paleo\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\r\n\u003cli\u003e\u003cspan lang=\"en\" xml:lang=\"en\"\u003e\u003cspan title=\"odpowiednia dla osób na diecie paleo     \"\u003e    \u003c\/span\u003e\u003cspan title=\"ma odczyn zasadowy - odpowiednia przy zakwaszeniu organizmu     \"\u003eIt is alkaline - suitable for \u003cstrong\u003eacidification of the body\u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\r\n\u003cli\u003e\u003cspan lang=\"en\" xml:lang=\"en\"\u003e\u003cspan title=\"ma odczyn zasadowy - odpowiednia przy zakwaszeniu organizmu     \"\u003e    \u003c\/span\u003e\u003cspan title=\"bogate źródło żelaza, fosforu i wapnia oraz izoflawonów     \"\u003erich source of iron, phosphorus and calcium and isoflavones\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\r\n\u003cli\u003e\u003cspan lang=\"en\" xml:lang=\"en\"\u003e\u003cspan title=\"bogate źródło żelaza, fosforu i wapnia oraz izoflawonów     \"\u003e    \u003c\/span\u003e\u003cspan title=\"przyspiesza wydalanie toksyn z organizmu\"\u003eIt accelerates the excretion of toxins from the body\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cp\u003e\u003cspan lang=\"en\" xml:lang=\"en\"\u003e\u003cspan title=\"przyspiesza wydalanie toksyn z organizmu\"\u003e\u003cspan lang=\"en\" xml:lang=\"en\"\u003e\u003cspan\u003eOrganic kuzu starch is an excellent, easy-to-use thickener - unlike many other thickening substances, the kuzu is stable at high temperatures and thickened with no delicacy when cooked.\u003c\/span\u003e \u003cspan\u003eKuzu is ideal for sauces, desserts, soups or sweet stuffing in dough (eg apple pie stuffing).\u003c\/span\u003e \u003cspan\u003eKuzu has been prized for centuries in Japan because of its health properties, it acts on the stomach and improves digestive function - the kelly starch molecules penetrate the intestines and eliminate discomfort caused by acidification or bacterial infections.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan lang=\"en\" xml:lang=\"en\"\u003e\u003cspan title=\"przyspiesza wydalanie toksyn z organizmu\"\u003e\u003cspan lang=\"en\" xml:lang=\"en\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cbr \/\u003e\u003cspan lang=\"en\" xml:lang=\"en\"\u003e\u003cspan title=\"przyspiesza wydalanie toksyn z organizmu\"\u003e\u003cspan lang=\"en\" xml:lang=\"en\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\r\n\u003ch3\u003e\u003cspan lang=\"en\" xml:lang=\"en\"\u003e\u003cspan title=\"przyspiesza wydalanie toksyn z organizmu\"\u003e\u003cspan lang=\"en\" xml:lang=\"en\"\u003e\u003cspan class=\"alt-edited\"\u003eThe use vegan kuzu:\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/h3\u003e\r\n\u003cp\u003e\u003cspan lang=\"en\" xml:lang=\"en\"\u003e\u003cspan title=\"przyspiesza wydalanie toksyn z organizmu\"\u003e\u003cspan lang=\"en\" xml:lang=\"en\"\u003e\u003cspan class=\"alt-edited\"\u003e\u003cspan lang=\"en\" xml:lang=\"en\"\u003e\u003cspan class=\"alt-edited\"\u003eFor 1 cup of strong density liquid (eg. A dessert), dissolve 1 tablespoon of kuzu in 2 tablespoons cold liquid, mix with the remaining amount of food you want to thicken.\u003c\/span\u003e \u003cspan\u003eFor less concentrated (sauces, soups), dissolve 1 teaspoon of teaspoonfuls in 2 teaspoons of cool liquid and mix with 1 cup of concentrated sauce \/ soup.\u003c\/span\u003e \u003cspan\u003eMix to a good melt dissolution and get a clear sauce.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Terrasana","offers":[{"title":"Default Title","offer_id":56285395747202,"sku":"8713576173284","price":42.48,"currency_code":"PLN","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0949\/0615\/5394\/files\/54936.jpg?v=1769653991"},{"product_id":"fitgridients-guma-tara-e-417-25g-naturalna-substancja-zageszczajaca-zelujaca-kremujaca-z-nasion-drzewa-tara","title":"FITgridients Tara Gum E-417 25g , a natural thickening, gelling \u0026 creaming substance from tara tree seeds","description":"\u003cp\u003eTara gum (E417) is a natural thickener and stabilizer of plant origin. It is extracted from the seeds of the tara tree (Caesalpinia spinosa), which occurs mainly in South America. This rubber has many technological functions in the food industry and is used in various products.\u003c\/p\u003e\r\n\u003cp\u003eHere are some functions and possible uses of Tara gum in food:\u003c\/p\u003e\r\n\u003cp\u003eTechnological features of tara rubber:\u003c\/p\u003e\r\n\u003cp\u003eThickening: Tara gum is used as a thickener in many products such as sauces, soups and drinks. Thanks to its ability to create a gel, it helps give appropriate consistency and density to food products.\u003c\/p\u003e\r\n\u003cp\u003eStabilization: Tara gum acts as a stabilizer, maintaining the homogeneous structure of the product, especially in the case of emulsions and suspensions. Helps prevent ingredients from separating in products such as salad dressings and herb sauces.\u003c\/p\u003e\r\n\u003cp\u003eImproved Texture: The addition of Tara gum can improve the texture of food products, giving them a creamy and smooth consistency.\u003c\/p\u003e\r\n\u003cp\u003eEmulsification: This gum can act as an emulsifier in some products, helping to bind together ingredients that would otherwise separate.\u003c\/p\u003e\r\n\u003cp\u003eCreation of creams and mousses: Tara gum is used in the production of creams and mousses, especially in confectionery and baked goods.\u003c\/p\u003e\r\n\u003cp\u003ePossible uses and suggested concentration of tara gum:\u003c\/p\u003e\r\n\u003cp\u003eSauces and dressings: In sauces, dressings and marinades, Tara gum can act as a thickener, stabilizer and emulsifier. The suggested concentration is usually 0.1-0.5%.\u003c\/p\u003e\r\n\u003cp\u003eBeverages: Tara gum can be added to beverages to improve consistency and stability. It can also be used in fruit drinks to keep the fruit particles evenly distributed. The suggested concentration is usually 0.1-0.5%.\u003c\/p\u003e\r\n\u003cp\u003eHerbal sauces and mousses: In products such as herbal sauces and mousses, Tara gum can help achieve the right consistency. The suggested concentration is usually 0.1-0.5%.\u003c\/p\u003e\r\n\u003cp\u003eDesserts and confectionery: In the production of desserts, ice cream, cakes and confectionery, Tara gum can act as a thickener and stabilizer. The suggested concentration is usually 0.2-0.5%.\u003c\/p\u003e\r\n\u003cp\u003eMeat products and deli meats: Tara gum can be used in meat products to improve consistency and stability, especially in deli meats. The suggested concentration is usually 0.2-0.5%.\u003c\/p\u003e","brand":"FITgridients","offers":[{"title":"Default Title","offer_id":56285422879106,"sku":"5905279367876","price":9.18,"currency_code":"PLN","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0949\/0615\/5394\/files\/70018.jpg?v=1769656318"},{"product_id":"fitgridients-guma-arabska-e414-naturalny-zagestnik-stabilizator-i-emulgator-czysty-surowiec-100-bez-wypelniaczy","title":"FITgridients Gum Arabic E414 - natural thickener, stabilizer and emulsifier, pure 100% without fillers","description":"\u003cp\u003eGum arabic, also known as gum arabica, is a natural thickener with a wide range of applications in the food industry and food technology. Its technological functions and properties as a thickener are crucial for many products, especially those that require appropriate consistency, texture and stability. Gum arabic is a natural ingredient often used in food. Its technological properties have made it an indispensable ingredient in the production of many food products, and proper dosing and use will help achieve the desired effects of texture, consistency and stability.\u003c\/p\u003e\r\n\u003cp\u003e\u003c\/p\u003e\r\n\u003cp\u003eTechnological functions of gum arabic in food:\u003c\/p\u003e\r\n\u003cp\u003eThickening: Gum arabic is used as a thickener that helps give food products the desired consistency and density. Thanks to its ability to absorb water, it creates a gel-like structure, which contributes to obtaining the appropriate texture.\u003c\/p\u003e\r\n\u003cp\u003eStabilization: Many food products, such as sauces, drinks and dressings, require stabilization to prevent the ingredients from separating from each other. Gum arabic acts as an emulsifier and stabilizer, preventing the ingredients from separating.\u003c\/p\u003e\r\n\u003cp\u003eTexture Improvement: In some products, Arabica gum can improve texture, making them velvety, silky or creamy.\u003c\/p\u003e\r\n\u003cp\u003eReduction of ice crystals: Gum arabic can be used in the production of ice cream and sorbets as a stabilizer that helps reduce the formation of large ice crystals, which contributes to a silky consistency.\u003c\/p\u003e\r\n\u003cp\u003eGum Arabic Dosing Tips:\u003c\/p\u003e\r\n\u003cp\u003eApplication Quantity: The dosage of gum arabic depends on the type of product and the desired consistency. Typically, a specific amount is used per unit volume of the product (e.g. liter or kilogram).\u003c\/p\u003e\r\n\u003cp\u003eDissolution: Gum Arabic requires proper dissolution in water or other liquids before being added to the product. It is worth dissolving it in warm water to avoid lumps.\u003c\/p\u003e\r\n\u003cp\u003eDegree of thickening: The degree of thickening achieved with gum arabic can be adjusted by the amount of gum used and the mixing time.\u003c\/p\u003e","brand":"FITgridients","offers":[{"title":"Default Title","offer_id":56285429367170,"sku":"5906660146179","price":9.89,"currency_code":"PLN","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0949\/0615\/5394\/files\/70025.jpg?v=1769656988"},{"product_id":"dr-oetker-veganes-geliermittel-weganski-zamiennik-zelatyny-z-agarem-i-konjak","title":"Dr. Oetker Geliermittel - vegan gelling agent, gelatin replacement","description":"\u003cp\u003eDr. Oetker Veganes Geliermittel is a vegan gelatin substitute that consists of three different plant-based gelling agents:\u003c\/p\u003e\r\n\u003cul\u003e\r\n\u003cli\u003eagar-agar,\u003c\/li\u003e\r\n\u003cli\u003ecognac flour\u003c\/li\u003e\r\n\u003cli\u003ecarob gum (aka locust bean gum)\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cp\u003eThe combination of the properties of these ingredients gives an effective vegan alternative to gelatin\u003c\/p\u003e\r\n\u003col\u003e\r\n\u003cli\u003eAgar-Agar is a natural plant gelling agent derived from sea algae. It has the ability to form a stable gel, even in low concentrations. Agar-Agar is known for its high gelling power and stability under various conditions such as changing pH and high temperature. It is often used in making desserts, jellies, puddings and other dishes.\u003c\/li\u003e\r\n\u003cli\u003eKonjac is a botanical ingredient derived from the root of a plant called Amorphophallus konjac. Konjac has gelling and thickening properties, creating a sticky gel. It is popular as a starch substitute in vegan and gluten-free cooking. Konjac is often used to thicken sauces, jellies, puddings and pasta.\u003c\/li\u003e\r\n\u003cli\u003eCarob gum, also known as locust bean gum, carobin or carrageenose, is a natural thickening and stabilizing agent that is produced from the seeds of the carob tree (Ceratonia siliqua). Carob gum has the ability to form a gel in the presence of water and is used in the food industry as a thickener, emulsifier and stabilizer, has the ability to form a stable gel and is used as a thickening agent in many foods, including baked goods, sauces and desserts.\u003c\/li\u003e\r\n\u003c\/ol\u003e\r\n\u003cp\u003eThe blend of these three botanical gelling agents in Dr Oetker Veganes Geliermittel works synergistically as each ingredient has its own unique gelling and thickening properties. Agar-agar provides strong gelling power, cognac helps create viscosity, and carob gum adds stability and consistency. The action of these ingredients together leads to a more versatile and better controlled gelation.\u003c\/p\u003e\r\n\u003cp\u003eComparing the Dr. Oetker Veganes Geliermittel vegan gelling mix to traditional gelatin, we can indicate that this vegan substitute has several advantages:\u003c\/p\u003e\r\n\u003cul\u003e\r\n\u003cli\u003eis suitable for people who prefer a plant-based diet and avoid animal products, such as gelatin, which is produced from the bones, skin and cartilage of animals\u003c\/li\u003e\r\n\u003cli\u003ewide application: the mixture of vegan gelling ingredients offers a wide range of applications and can be used in various dishes and desserts, such as jellies, puddings, sauces or pasta\u003c\/li\u003e\r\n\u003cli\u003eStability: Due to the synergy of the various ingredients, the vegan gelling mix can provide stability and consistency under various conditions, such as changing pH and high temperature.\u003c\/li\u003e\r\n\u003c\/ul\u003e","brand":"dr Oetker","offers":[{"title":"Default Title","offer_id":56285531931010,"sku":"4000521034450","price":13.96,"currency_code":"PLN","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0949\/0615\/5394\/files\/55629.jpg?v=1769663585"},{"product_id":"dr-oetker-gelierzuker-stevia-31-cukier-zelujacy-zelfix-ze-stewia-do-dzemow-na-1kg-owocow","title":"Dr Oetker Gelierzuker - gelling sugar 'gelfix' with stevia for jams 350g","description":"\u003cp\u003eReady gelling mixture for the preparation of homemade jams, preserves, jam, marmalade and jellies with a significantly reduced sugar content, for people sensitive to the taste of sweeteners, looking for healthier alternatives to traditional preserves. The addition of stevia, a natural intense sweetener, makes it possible to reduce the sugar content in the finished jam by 40%, and at the same time the sugar content, although in a reduced amount, guarantees the traditional, natural taste of homemade preserves.\u003c\/p\u003e\r\n\u003cp\u003eDr. Oetker Gelierzuker Stevia 3:1 does not contain allergens or preservatives, is free of GMO ingredients, suitable for vegans.\u003c\/p\u003e\r\n\u003ch3\u003eUsing gelfix Dr. Oetker Gelierzuker Stevia 3:1:\u003c\/h3\u003e\r\n\u003cul\u003e\r\n\u003cli\u003ePer 1000 g of prepared fruit or 900 ml of fruit juice. Recipe for approximately 6 jars of 200 ml each.\u003c\/li\u003e\r\n\u003cli\u003eWash, peel or hollow out the fruit. Weigh 1000 g, cut into small pieces or puree. Or measure out 900 ml of fruit juice. Boil jars and caps (tighten) or rinse with very hot water.\u003c\/li\u003e\r\n\u003cli\u003eMix fruit\/fruit juice with conserving sugar in a large saucepan. Bring everything to a boil while stirring and cook for at least 3 minutes, stirring constantly.\u003c\/li\u003e\r\n\u003cli\u003eimmediately fill the jars to the brim, close with lids, immediately turn over and leave on the lids for about 5 minutes.\u003c\/li\u003e\r\n\u003cli\u003eif you use frozen fruit, thaw it first and use the resulting juice\u003c\/li\u003e\r\n\u003c\/ul\u003e","brand":"dr Oetker","offers":[{"title":"Default Title","offer_id":56285532225922,"sku":"4000521011314","price":13.56,"currency_code":"PLN","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0949\/0615\/5394\/files\/55145.jpg?v=1769663620"},{"product_id":"celiko-pektyna-bezglutenowa-24g-100-naturalna-substancja-zelujaca-na-2kg-owocow","title":"Celiko Pectine 24g, natural, vegan single-ingredient thickener for fruit jams, spreads and sauces","description":"\u003cp\u003ePectin - a natural gelling substance for preparing homemade jams, preserves, preserves, marmalades and sugar-free jellies.\u003c\/p\u003e\r\n\u003cp\u003e\u003c\/p\u003e\r\n\u003cp\u003ePectins do not contain sugar, allergens or preservatives. Certified gluten-free product.\u003c\/p\u003e\r\n\u003cp\u003e\u003c\/p\u003e\r\n\u003cp\u003eCheck out our recipe for the lowest-calorie rhubarb frużelina (only 18 kcal in 100g!) - we discuss the principles of using pectin in jams and fruit frużelina\u003c\/p\u003e\r\n\u003cp\u003e\u003c\/p\u003e\r\n\u003cp\u003ePectin use:\u003c\/p\u003e\r\n\u003cul\u003e\r\n\u003cli\u003eUse the proportion of 30g of pectin, 2kg of fruit and 1kg of sugar or other sweeteners (in the case of other sweeteners, adjust the sweetness of the preparation gradually)\u003c\/li\u003e\r\n\u003cli\u003eThe mixture does not require the use of additional thickeners\u003c\/li\u003e\r\n\u003cli\u003eAdd a glass of sugar* mixed with the contents of the package to the boiling fruit. Cook for 3-5 minutes. Add the rest of the sugar and cook until dissolved. Add 1 teaspoon of citric acid dissolved in a small amount of hot water. Mix thoroughly, pour the hot jam into jars and pasteurize for about 20 minutes.\u003c\/li\u003e\r\n\u003cli\u003eFill carefully washed and preferably sterilized jars with jam, boil the jars so that they are tightly closed.\u003c\/li\u003e\r\n\u003cli\u003eYou can store jam prepared in this way for at least a year.\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cp\u003e*sugar can be replaced with low-calorie sweeteners - then regulate the sweetness of the preparation gradually\u003c\/p\u003e","brand":"Celiko","offers":[{"title":"Default Title","offer_id":56285534847362,"sku":"5900038002623","price":5.98,"currency_code":"PLN","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0949\/0615\/5394\/files\/59733.jpg?v=1769663904"},{"product_id":"5-przemian-cream-of-tartar-150g-kamien-winny-bezglutenowy-kwasny-winian-potasu-e336i","title":"5 Przemian Cream of Tartar 150g - tartar, gluten-free potassium tartrate E336i","description":"\u003cp\u003eEton Mess? Pavlova Meringue Cake? With Cream of tartar you can easily prepare beautiful, stiff and fluffy meringues. Cream of tartar is a very useful ingredient, almost unknown in Polish cuisine, which preserves and gives volume to beaten egg whites. Cream of tartar is functionally an acidity regulator used in some baking powders. In addition to meringues, it can also be used to obtain a creamy consistency in sweet desserts, it will work, for example, to prepare smooth icing, because it prevents sugar crystallization, it is often used as a natural raising agent to give volume and fluffiness to baked goods.\u003c\/p\u003e\r\n\u003cp\u003eUnlike chemically derived baking powder, Cream of Tartar is a natural agent, obtained as a by-product of the grape fermentation process in winemaking. Due to its natural origin, Cream of tartar is recommended as an ingredient in cakes and cookies for children.\u003c\/p\u003e\r\n\u003ch3\u003eCream of tartar - what is it and how does it work?\u003c\/h3\u003e\r\n\u003cul\u003e\r\n\u003cli\u003eother names: potassium tartrate, tartar, tartar, sour salt, tartarus, potassium bitartrate\u003c\/li\u003e\r\n\u003cli\u003enatural leavening agent of plant origin\u003c\/li\u003e\r\n\u003cli\u003eit is produced during the fermentation process in the production of wine\u003c\/li\u003e\r\n\u003cli\u003ein combination with baking soda, it can be used as a substitute for baking powder\u003c\/li\u003e\r\n\u003cli\u003eirreplaceable for stiffening egg whites, creams, baking meringues and soufflés\u003c\/li\u003e\r\n\u003cli\u003einhibits sugar crystallization\u003c\/li\u003e\r\n\u003cli\u003ein the list of food additives it appears under the symbol E336i\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003ch3\u003eHow to use Cream of tartar?\u003c\/h3\u003e\r\n\u003cp\u003eCream of tartar can be used primarily to increase the volume and fix the consistency of whipped egg whites\u003c\/p\u003e\r\n\u003cp\u003eCream of tartar can be used to prepare homemade baking powder - mix potassium tartrate in the proportion of 2 teaspoons of tartar to 1 teaspoon of baking soda, tartrate acts as an acidity regulator in such a mixture. This way you will get 3 teaspoons of powder, which is enough to loosen the dough prepared with 3 cups of flour. Such a mix works great in British scones and muffins, which contain milk to activate our powder. Muffins prepared with such a homemade baking powder are more fluffy than ordinary ones..\u003c\/p\u003e\r\n\u003cp\u003ePotassium tartrate is also added to the icing, because it prevents sugar crystallization and makes it easier to obtain a smooth mass without lumps, for the same reason it is worth adding to the mass for homemade lollipops\u003c\/p\u003e\r\n\u003ch3\u003eHow to make baking powder?\u003c\/h3\u003e\r\n\u003cp\u003eTo prepare baking powder from potassium acid tartrate, you will need two ingredients: potassium acid tartrate and carbon dioxide. Baking powder is a mixture of these two ingredients that serves as a leavening agent in the dough.\u003c\/p\u003e\r\n\u003cp\u003eIngredients:\u003c\/p\u003e\r\n\u003cul\u003e\r\n\u003cli\u003e1 teaspoon of acidic potassium tartrate\u003c\/li\u003e\r\n\u003cli\u003e2 teaspoons of sodium bicarbonate (or baking soda)\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cp\u003eInstructions:\u003c\/p\u003e\r\n\u003cul\u003e\r\n\u003cli\u003eMeasure the right amount of potassium acid tartrate and sodium bicarbonate in a ratio of 1:2. For example, if you want to prepare 1 teaspoon of baking powder, use 1\/3 teaspoon of potassium acid tartrate and 2\/3 teaspoon of sodium bicarbonate.\u003c\/li\u003e\r\n\u003cli\u003eSift both ingredients into a bowl or dish. You can do this with a strainer or a fine strainer to ensure that the ingredients are evenly combined.\u003c\/li\u003e\r\n\u003cli\u003eYour potassium tartrate baking powder is ready to use. Store it in an airtight container or jar.\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003ch3\u003eWhen is potassium bitartrate used in baking and when is baking soda used?\u003c\/h3\u003e\r\n\u003cp\u003ePotassium bitartrate (potassium tartrate) and baking soda (sodium bicarbonate) are both used as leavening agents in baking, but have slightly different uses depending on the recipe and desired baking effect.\u003c\/p\u003e\r\n\u003cul\u003e\r\n\u003cli\u003ePotassium bitartrate (potassium tartrate):\r\n\u003cul\u003e\r\n\u003cli\u003eUsed in baked goods that contain acidic ingredients such as yogurt, sour cream, lemon juice, etc.\u003c\/li\u003e\r\n\u003cli\u003eIt reacts with acids, which releases carbon dioxide and leaves the dough.\u003c\/li\u003e\r\n\u003cli\u003eIt is more mild in taste and does not affect the taste of baking so intensely.\u003c\/li\u003e\r\n\u003cli\u003eOften used in batter for cupcakes, muffins, sponge cakes and some cakes.\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003c\/li\u003e\r\n\u003cli\u003eBaking soda (sodium bicarbonate):\r\n\u003cul\u003e\r\n\u003cli\u003eUsed in baked goods that do not contain enough acid to activate potassium bitartrate.\u003c\/li\u003e\r\n\u003cli\u003eIt reacts with the acids in the recipe and with the heat, releasing the carbon dioxide and making the dough rise.\u003c\/li\u003e\r\n\u003cli\u003eIt has a strong influence on the taste of baking and can leave a slightly alkaline aftertaste.\u003c\/li\u003e\r\n\u003cli\u003eOften used in baked goods based on milk, wheat flour, cocoa, eggs, etc., which are less acidic.\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003ch3\u003eInteresting facts - acidic potassium tartrate and nicotine craving\u003c\/h3\u003e\r\n\u003cp\u003eThe use of a mixture that is a combination of orange juice (not to be replaced with other juices) and potassium acid tartrate is one of the recommended ways to detoxify the body from nicotine. Mix 1 tablespoon of potassium tartrate with a glass of orange juice, drink the drink every evening before going to bed - the synergistic effect of orange juice and potassium tartrate has the ability to bind nicotine and accelerate its excretion, which detoxifies the body and significantly reduces nicotine cravings.\u003c\/p\u003e","brand":"Pięć Przemian","offers":[{"title":"Default Title","offer_id":56285542056322,"sku":"5902837811871","price":23.27,"currency_code":"PLN","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0949\/0615\/5394\/files\/54858.jpg?v=1769664594"},{"product_id":"bio-planet-organiczna-guma-guar-02-kg-zagestnik-do-lodow-e-412-naturalny","title":"Bio Planet Guar Gum E-412 200g","description":"\u003cp\u003e\u003cstrong\u003eGum Guar\u003c\/strong\u003e is a natural polysaccharide extracted from seeds - it is obtained from guar seed (Cyamopsis tetragonolobus L.) seeds found in India and Pakistan and is one of the components of soluble fiber.\u003cbr \/\u003e\u003cbr \/\u003eGuar gum is a yellowish-white powder, almost odorless. Dissolves in cold water.\u003cbr \/\u003e\u003cbr \/\u003e\u003cstrong\u003eGuar gum as a thickener is used to thicken soups,\u003c\/strong\u003e low fat mayonnaise and salad dressings, beverages, vegetable juices and low calorie foods. Guar gum as a thickener and water binding agent is used in breads and cakes. It gives the structure a durable and sticky low-calorie milk flavor and dessert.\u003cbr \/\u003e\u003cbr \/\u003eParticularly good properties of guar gum are in combination with xanthan gum, significantly increasing the viscosity and gelatinity of the finished blend.\u003c\/p\u003e","brand":"Bio Planete","offers":[{"title":"Default Title","offer_id":56285603922306,"sku":"5902983786825","price":14.24,"currency_code":"PLN","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0949\/0615\/5394\/files\/55517.jpg?v=1769668267"},{"product_id":"veggs-omlette-roslinny-zamiennik-jaj-do-omletu-jajecznicy-i-innych-dan-jajecznych","title":"vEGGs Plant Omlette - a plant-based egg substitute for omelets, scrambled eggs and other egg dishes","description":"\u003cp\u003e\u003cstrong\u003evEGGs Omlette - a revolutionary plant-based egg replacement!\u003c\/strong\u003e\u003c\/p\u003e\r\n\u003cp\u003eMeet vEGGs Omlette - an innovative, 100% plant-based alternative to eggs that will transform your cooking. Created for those who are looking for natural, healthy and versatile solutions in the kitchen. With vEGGs Omlette you will not only make delicious vegan scrambled eggs or omelets, but also quiche, casseroles, pancakes, sweet baked goods and many other dishes.\u003c\/p\u003e\r\n\u003cp\u003eAll you have to do is mix the powder with water, add a little oil, and then prepare your favorite dish in a pan or in the oven. vEGGs Omlette is also ideal for replacing eggs in recipes - you no longer have to worry about storing them, as the product does not require a refrigerator and has a long shelf life.\u003c\/p\u003e\r\n\u003cp\u003e\u003cstrong\u003eWhy choose vEGGs Omlette?\u003c\/strong\u003e\u003c\/p\u003e\r\n\u003cul\u003e\r\n\u003cli\u003evegan - perfect for vegans, allergy sufferers and health-conscious people.\u003c\/li\u003e\r\n\u003cli\u003egluten-free - perfect for people with gluten intolerance.\u003c\/li\u003e\r\n\u003cli\u003erich in protein and fiber - as much as 24 g of protein and 19 g of fiber per 100 g.\u003c\/li\u003e\r\n\u003cli\u003eversatile - great for savory and sweet dishes.\u003c\/li\u003e\r\n\u003cli\u003elong shelf life - store conveniently in the cupboard, without a refrigerator.\u003c\/li\u003e\r\n\u003cli\u003e1 package is the equivalent of as many as 15 veggies.\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cp\u003e\u003cstrong\u003eHow to prepare.\u003c\/strong\u003e\u003c\/p\u003e\r\n\u003cul\u003e\r\n\u003cli\u003eFor 1 vegejay: mix 12 g of powder (22 ml), 2.5 tablespoons of water (37 ml) and ½ teaspoon of oil.\u003c\/li\u003e\r\n\u003cli\u003eFor scrambled eggs: pour the mixture into a heated pan and gently fry for about 5 minutes.\u003c\/li\u003e\r\n\u003cli\u003eFor casseroles, omelets or quiche: use the mixture as an egg substitute in the recipe.\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cul\u003e\u003c\/ul\u003e\r\n\u003cp\u003eWith vEGGs Omlette you will discover a whole new possibility in the kitchen - plant-based, healthy and always delicious!\u003c\/p\u003e","brand":"Cultured Foods","offers":[{"title":"Default Title","offer_id":56289649918338,"sku":"5907222657423","price":16.28,"currency_code":"PLN","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0949\/0615\/5394\/files\/69126.jpg?v=1769730823"},{"product_id":"veggs-plant-substittute-roslinny-zamiennik-40-zoltek-jaj-do-pieczenia-i-gotowania","title":"Cultured Food vEGGs Substittute - a plant-based egg yolk","description":"\u003cp\u003e\u003cb\u003e** BEST BEFORE 2025-09-30 **\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003eFreeze-dried Aquafaba powder replaces eggs and milk protein in baked goods, cakes, sauces, creams, meringues, ice cream, etc.\u003c\/p\u003e\r\n\u003ch3\u003eAquafaba is a universal alternative to milk and eggs for:\u003c\/h3\u003e\r\n\u003cul\u003e\r\n\u003cli\u003evegans\u003c\/li\u003e\r\n\u003cli\u003evegetarians\u003c\/li\u003e\r\n\u003cli\u003epeople allergic to eggs\u003c\/li\u003e\r\n\u003cli\u003epeople avoiding eggs for health reasons (cholesterol)\u003c\/li\u003e\r\n\u003cli\u003epeople avoiding eggs for religious reasons\u003c\/li\u003e\r\n\u003cli\u003efans of kitchen experiments\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003ch3\u003eHow to use aquafaba?\u003c\/h3\u003e\r\n\u003cp\u003eTo 10g of freeze-dried chickpea aquafaba add 150g of boiled lukewarm water, mix, cover with a lid. After 2-3 minutes the product is ready for use, proceed as with egg white.\u003c\/p\u003e","brand":"Cultured Foods","offers":[{"title":"Default Title","offer_id":56289651720578,"sku":"5907222657584","price":13.31,"currency_code":"PLN","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0949\/0615\/5394\/files\/69127.jpg?v=1769730854"},{"product_id":"ostrovit-xantan-gum-200g-naturalna-substancja-zageszczajaca-guma-ksantanowa-100-e-415","title":"Ostrovit Xanthan Gum 200g - natural thickening agent xanthan gum 100% E-415","description":"\u003cp\u003e\u003cspan style=\"font-size: 11px;\"\u003e\u003cstrong\u003eOstroVit Xanthan Gum is a 100%\u003c\/strong\u003e natural thickening agent, also known as E-415, and is a high-fiber product that can be used versatilely in the kitchen, especially in fit diets and healthy cooking. Thanks to its unique thickening ability, xanthan gum is indispensable in many recipes, both classic and those adapted to modern dietary needs. \u003c\/span\u003eOstroVit Xanthan Gum is a versatile and healthy addition to the kitchen, which allows you to prepare a variety of dishes with the perfect consistency. Its natural thickening properties, high fiber content and low calorie content make it an indispensable ingredient in any fit kitchen.\u003c\/p\u003e\r\n\u003ch3\u003ePossible Uses in the Home Fit Kitchen\u003c\/h3\u003e\r\n\u003col\u003e\r\n\u003cli\u003e\r\n\u003cp\u003eThickening Soups and Sauces: xanthan gum can be used to thicken soups and sauces without adding flour or other carbohydrate thickeners. Just a small amount is enough to get the desired consistency.\u003c\/p\u003e\r\n\u003c\/li\u003e\r\n\u003cli\u003e\r\n\u003cp\u003eCreams and Desserts: iIdeal for preparing thick, creamy desserts such as puddings, custards and ice cream. Adds texture and stability without affecting flavor.\u003c\/p\u003e\r\n\u003c\/li\u003e\r\n\u003cli\u003e\r\n\u003cp\u003eGluten-Free Baking: xanthan gum is essential in recipes for gluten-free baked goods and cakes. It acts as a binding agent, giving baked goods the right texture and elasticity.\u003c\/p\u003e\r\n\u003c\/li\u003e\r\n\u003cli\u003e\r\n\u003cp\u003eSmoothies and Shakes: adding a little xanthan gum to smoothies or shakes can improve their texture, making them thicker and creamier.\u003c\/p\u003e\r\n\u003c\/li\u003e\r\n\u003cli\u003e\r\n\u003cp\u003eDips and Dressings: it is great for preparing dips and dressings, giving them a smooth and uniform consistency.\u003c\/p\u003e\r\n\u003c\/li\u003e\r\n\u003c\/ol\u003e\r\n\u003ch3\u003eDietary Benefits\u003c\/h3\u003e\r\n\u003cul\u003e\r\n\u003cli\u003e\r\n\u003cp\u003eHigh Fiber Content: xanthan gum is a rich source of fiber, which contributes to improved digestion and supports intestinal health.\u003c\/p\u003e\r\n\u003c\/li\u003e\r\n\u003cli\u003e\r\n\u003cp\u003eLow Calorie: the product's very low calorie to weight ratio makes it an ideal ingredient for reduction diets and healthy eating.\u003c\/p\u003e\r\n\u003c\/li\u003e\r\n\u003cli\u003e\r\n\u003cp\u003eGluten-free: the product is gluten-free, making it a safe choice for people with gluten intolerance or celiac disease.\u003c\/p\u003e\r\n\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003ch3\u003e\u003c\/h3\u003e\r\n\u003cp\u003e\u003c\/p\u003e","brand":"OstroVit (NutVit)","offers":[{"title":"Default Title","offer_id":56289993032066,"sku":"5903933916163","price":21.07,"currency_code":"PLN","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0949\/0615\/5394\/files\/64374.jpg?v=1769740021"},{"product_id":"no-sugar-sugar-jellydream-erythritol-stevia-nie-cukier-zelujacy-zelfix-ze-stewia-do-dzemow","title":"No Sugar Jellydream Erythritol + Stevia - NO Sugar Jellydream 'gelling sugar' with stevia for jams","description":"\u003cp style='text-align: justify;'\u003eReady-made gelling mix for preparing homemade jams, preserves, jam, marmalade and jellies without sugar sweetened with erythrol. The sweetness from fresh fruits is completely enough to enjoy fruit spreads and jams - no need to add sugar!\u003c\/p\u003e\r\n\u003cblockquote\u003e\r\n\u003cp style='text-align: justify;'\u003e\u003cstrong\u003ePrincipessa's Miracle Sweet to Jelly\u003c\/strong\u003e - a sugar-free alternative to gelling sugar.\u003cbr \/\u003eMaking jam and\/or jelly WITHOUT added sugar is child's play.\u003c\/p\u003e\r\n\u003c\/blockquote\u003e\r\n\u003cp style='text-align: justify;'\u003e\u003cstrong\u003eNO SUGAR SUGAR JellyDream 4:1 sugar-free jam jellies\u003c\/strong\u003e contain no sugar, allergens or preservatives, are free of GMO ingredients, and are suitable for vegans.\u003c\/p\u003e\r\n\u003ch3 data-start='0' data-end='88'\u003eNo Sugar Sugar Jellydream - a natural alternative to classic gelling sugar\u003c\/h3\u003e\r\n\u003cp data-start='89' data-end='154'\u003e\u003cstrong data-start='89' data-end='154'\u003eFor the love of homemade preserves - no sugar, no compromise\u003c\/strong\u003e\u003c\/p\u003e\r\n\u003cp data-start='156' data-end='479'\u003eIf you make jams and preserves from seasonal fruits and care about \u003cstrong data-start='222' data-end='249'\u003enatural ingredients\u003c\/strong\u003e, \u003cstrong data-start='251' data-end='276'\u003elow calories\u003c\/strong\u003e and \u003cstrong data-start='279' data-end='294'\u003eno sugar\u003c\/strong\u003e, reach for \u003cem data-start='307' data-end='334'\u003eNo Sugar Jellydream\u003c\/em\u003e. This modern, yet traditional in spirit, gelato preparation is the perfect solution for those who want to combine the taste of summer with health concerns.\u003c\/p\u003e\r\n\u003ch4 data-start='481' data-end='508'\u003eWhat does Jellydream contain?\u003c\/h4\u003e\r\n\u003cp data-start='510' data-end='637'\u003eAlthough the names of the ingredients may sound chemical, they are all of \u003cstrong data-start='570' data-end='612'\u003eplant or mineral origin\u003c\/strong\u003e and \u003cstrong data-start='615' data-end='636'\u003eall-natural\u003c\/strong\u003e:\u003c\/p\u003e\r\n\u003cul data-start='639' data-end='1552'\u003e\r\n\u003cli data-start='639' data-end='845'\u003e\u003cstrong data-start='641' data-end='654'\u003eErythritol\u003c\/strong\u003e - a natural sweetener derived from the fermentation of glucose, virtually calorie-free and \u003cstrong data-start='738' data-end='776'\u003ewith no effect on blood sugar levels\u003c\/strong\u003e. It has a mild, cooling taste and is well tolerated by the body.\u003c\/li\u003e\r\n\u003cli data-start='846' data-end='998'\u003e\u003cstrong data-start='848' data-end='872'\u003eSteviol glycosides\u003c\/strong\u003e - natural sweetness from stevia, a plant that has been cultivated for centuries in South America. Very intense, but free of calories.\u003c\/li\u003e\r\n\u003cli data-start='999' data-end='1138'\u003e\u003cstrong data-start='1001' data-end='1012'\u003ePectin\u003c\/strong\u003e - a natural gelling agent from fruits (mainly citrus and apples), long used in homemade preserves.\u003c\/li\u003e\r\n\u003cli data-start='1139' data-end='1284'\u003e\u003cstrong data-start='1141' data-end='1158'\u003eSodium alginate\u003c\/strong\u003e - a gelling ingredient of marine origin, extracted from brown seaweed. It provides the ideal texture and improves the shelf life of jams.\u003c\/li\u003e\r\n\u003cli data-start='1285' data-end='1449'\u003e\u003cstrong data-start='1287' data-end='1322'\u003eSodium citrate and citric acid\u003c\/strong\u003e - naturally occurring acidity regulators that help preserve freshness and keep fruit flavor at an ideal level.\u003c\/li\u003e\r\n\u003cli data-start='1450' data-end='1552'\u003e\u003cstrong data-start='1452' data-end='1469'\u003eCalcium carbonate\u003c\/strong\u003e - a mineral that stabilizes the gel structure and prevents delamination of preserves.\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003ch4 data-start='1554' data-end='1598'\u003eHow to prepare the perfect sugar-free jam?\u003c\/h4\u003e\r\n\u003cp data-start='1600' data-end='1876'\u003eJust add 230g of Jellydream to \u003cstrong data-start='1639' data-end='1664'\u003eexactly 1 kg of fruit\u003c\/strong\u003e (you can also add some juice or water), boil for 3 minutes and transfer to clean jars. Jellydream requires no added sugar - all the sweetness is due to \u003cstrong data-start='1819' data-end='1843'\u003enatural sweeteners\u003c\/strong\u003e, without artificiality or preservatives.\u003c\/p\u003e\r\n\u003ch4 data-start='1878' data-end='1898'\u003eWhy it's worth it.\u003c\/h4\u003e\r\n\u003cul data-start='1900' data-end='2113'\u003e\r\n\u003cli data-start='1900' data-end='1944'\u003e\u003cstrong data-start='1902' data-end='1926'\u003e100% natural composition\u003c\/strong\u003e with no added sugar\u003c\/li\u003e\r\n\u003cli data-start='1945' data-end='2001'\u003e\u003cstrong data-start='1947' data-end='1977'\u003eVegan and low in calories\u003c\/strong\u003e - perfect for a fit kitchen\u003c\/li\u003e\r\n\u003cli data-start='2002' data-end='2065'\u003e\u003cstrong data-start='2004' data-end='2034'\u003eWorks quickly and effectively\u003c\/strong\u003e - 3 minutes of cooking and ready!\u003c\/li\u003e\r\n\u003cli data-start='2066' data-end='2113'\u003eSupports healthy habits without sacrificing taste\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cp style='text-align: justify;'\u003e\u003c\/p\u003e\r\n\u003cp data-start='2115' data-end='2255' data-is-last-node='' data-is-only-node=''\u003eWith Jellydream you retain \u003cstrong data-start='2142' data-end='2168'\u003ethe full fruit flavor\u003c\/strong\u003e, without the sugar weight - create preserves you can eat with pride and pleasure\u003c\/p\u003e\r\n\u003ch3 style='text-align: justify;'\u003eUsing Principessa's Miracle Sweet to Jelly sugar-free gelato:\u003c\/h3\u003e\r\n\u003cul style='text-align: justify;'\u003e\r\n\u003cli style='text-align: justify;'\u003eUse at a ratio of 1 packet per 1kg of fruit (washed, dissected, dried, and piped)\u003c\/li\u003e\r\n\u003cli style='text-align: justify;'\u003eThe mixture contains apple and citrus pectin - no additional thickeners required\u003c\/li\u003e\r\n\u003cli style='text-align: justify;'\u003ePour JellyDream into a large pot along with the fruit and let it cook until foam gathers on the surface. Then start stirring and continue for 3 minutes without reducing the heat keeping an eye on the jam to make sure it doesn't burn.\u003c\/li\u003e\r\n\u003cli style='text-align: justify;'\u003eFill thoroughly washed, and preferably scalded jars with jam, boil the weki so that they are tightly closed\u003c\/li\u003e\r\n\u003cli style='text-align: justify;'\u003eYou can store jam prepared this way for at least a year.\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cp style='text-align: justify;'\u003eNo Sugar Jellydream Erythritol + Stevia contains no assimilable (net) carbohydrates, which means that blood sugar levels remain constant, so jams prepared with this jellydream are suitable for people on a ketogenic diet and diabetics. But whether you're on a low-carbohydrate diet of choice, a diabetic or simply a connoisseur of fruity delights, the wonderful No Sugar Jellydream Erythritol + Steviato gelato is a sweet treat for anyone who consciously chooses a varied and balanced diet and a healthy lifestyle.\u003c\/p\u003e\r\n\u003cp style='text-align: justify;'\u003e\u003c\/p\u003e","brand":"NOsugarSUGAR","offers":[{"title":"Default Title","offer_id":56296352088450,"sku":"4260058843479","price":24.95,"currency_code":"PLN","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0949\/0615\/5394\/files\/74600.jpg?v=1769870883"}],"url":"https:\/\/guiltfree-pl.myshopify.com\/en\/collections\/thickeners-semi-finished-products.oembed?page=2","provider":"Guiltfree","version":"1.0","type":"link"}