Sodium alginate has a variety of beneficial properties in food processing, including thickening, gelling, stability and lubricity. It can be used to thicken, solidify and improve the texture of foods, and common applications include jellies, candies, baked goods, frozen foods and more. As a gelling agent, it can be used to suspend fruits and granular ingredients.
SODIUM ALGINATE
Gelling agent used to suspend fruit and granular ingredients
Natural gelling agent in cold-soluble powder from brown seaweed. Ideal for spherification in molecular gastronomy for sweet and savory spheres. Recommended dosage 0.1% to 1%.
Shelf life depends on storage conditions, 18 months from date of manufacture, protected from light, heat and humidity (between 10-25° C / R.H.max 70%). Sensitive to strong odors. After opening, keep for 2 months in a cool place at 0-4°C.
1 kg and 250g jars
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