Alginat -Sodium Alginat

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Sodium alginate is a thickening and gelling agent that forms heat stable gels in the presence of calcium. This property allows cooks to make small gelled spheres, in a technique known as spherification. Sodium alginate has been used in the food industry for many years for the production of gel-like foods – for example, the pimento stuffing in prepared cocktail olives.

weight: 180g

Category: spherification

Type: textures

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