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| Property | Description | Applications | Composition | Weight |
|---|---|---|---|---|
| Solubility | Dissolves in warm water | Desserts, Custards | Gelatin, Water | 2.5g |
| Texture | Smooth and Creamy | Mousses, Jellies | Gelatin, Hydrocolloids | 2.5g |
| Bloom Strength | 150-220 | Confectionery, Bakery | Gelatin, Additives | 2.5g |
| Melting Point | 35-40°C | Cheesecakes, Panna Cotta | Gelatin, Stabilizers | 2.5g |