Sodium Alginate is a vegan food additive for spherification and a natural gelling agent.
Gels form more easily when Alginate is added to products with higher calcium concentrations.
Calcium Lactate is one of the calcium salts used with Sodium Alginate in the process of spherification. It’s a vegan food additive that leaves no aftertaste and that is highly recommended for people with calcium deficiency due to its high absorption rates.
Calcium Lactate is used with Sodium Alginate in the process of spherification.
2 oz. (56g)
ITALGEL FAST can be used either hot or cold.
Measure out the desired quantity of ITALGEL FAST, following the usual instructions in your recipe and keeping in mind this simple parameter:
1 measure of ITALGEL FAST = 1 gelatin leaf
An oil-like extract from soybeans used to preserve, emulsify and moisturize foods. Many candy makers look for lecithin as an emulsifier in real chocolates, caramel and taffy. Combined with vegetable oils it can be used instead of high-calorie oils for greasing pans and sauteing food.ideal for making fatty or non-fatty air, such as fruits, cheese serums, oil, etc.
Natural emulsifer extrated from soybean.
Net Weight: 4 fl. oz. (118.3 ml)
Calories from Fat (kcal) 620
Saturated Fat (g) 14
Monounsaturated (g) 12
Polyunsaturated (g) 40
Protein (g) 0
Carbohydrates (g) 5
Total Sugars (g) 2
Fat (g) 69
Trans Fatty Acid (g) Less than 0.5
Cholesterol (mg) 0