It is a totally natural product made from the sap of two types of wild Acacia trees and is a source of fiber.

It is used as a stabilizer, to increase the viscosity of liquids, to inhibit crystallization of sugar and in cake baking. Its strong adhesive properties make it excellent for coating foods.

When used in cake baking it will help the sponge rise and add natural fiber to the mixture. It can be used to add a sheen to products such as marzipan and icing (the more layers you use the higher the gloss will become, but make sure each layer dries before applying the next).

It is a staple ingredient for making fruit syrups, marshmallows, edible glitter and chewy soft candies.

• Use in sponges to increase rise

• Use to make fruit syrups and candies

• Create a sheen/gloss on marzipan or icing

• Use to increase the viscosity of liquids

• Use as a natural stabilizer

It is cold water soluble.

To use as a glaze, use warm water and mix 10g with 60ml of water.

For cakes, use 5g for every 3 eggs you use in your recipe or increase/decrease the amount according to the quantity of eggs used.