This item is currently on backorder but you can still purchase it now and we'll ship as soon as more become available.
Forms gels at approximately 35°C. Once formed, gel doesn't melt below 85°C. Reduces sugar crystallization and acts as a stabilizer in icings, glazes and bakery fillings. Insoluble in cold water and slowly soluble in hot.
BULK ORDERS: For orders over 30 units please call us to place order.