Heated at circa 60°C, then stored at room temperature.
For 100g of H2O:
- 5g Manitoba Starch (Triticum Aestivum);
- 1g Pharmaceutical Grade Starch (Pure Rice Starch 40%, Aluminum Starch Octenylsuccinate, Zinc Oxide [ZnO] 17%, Magnesium Stearate;
- 1g Green Spirulina (Arthrospira Platensis);
- 3g Agar Agar (Agarose [C24H38O19], Agaropectin);
- 5g Glycerol [C3H8O3];
- 10g White Wien Vinegar (Acetic Acid [CH₃COOH] 6%);
Materials Annotations: Manitoba Starch is a flour of common wheat (Triticum Aestivum); Aluminum Starch Octenylsuccinate is the aluminum salt of the reaction product of octenylsuccinic anhydride with starch, it is used as an anti-caking agent and a nonaqueous viscosity increasing agent; Zinc Oxide is an inorganic compound insoluble in water, used as a bulking agent and a colorant; Magnesium Stearate is an additive primarily used as a flow agent to prevent individual ingredients from sticking to each other; Silicon Dioxide is a natural compound used as an anti-caking agent; Spirulina (Arthrospira Platensis Phycocyanin) is a biomass of cyanobacteria (blue-green algae); Agar is a jelly-like substance that forms the supporting structure in the cell walls of red algae (Rhodophyta); Glycerol is a simple polyol compound that is colorless, odorless, and non-toxic; Vinegar is an aqueous solution of acetic acid with a typical concentration of 5–8% acetic acid by volume.