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Alginate is extracted from brown algae and used as a gelling and thickening agent. When mixed with calcium chloride granules, it gels in the cold state, combined with strong stirring, it becomes more liquid. It does not need to be heated to achieve effect. Use sodium alginate for spherical creations: caviar, ravioli, vesicles, gnocchi, marbles, mini-balls, etc.
Hampp Media GmbH, Schockenriedstr. 4, 70565 Stuttgart, Deutschland.
produced in the country | ISO
Italien | IT
Ingredients
Gelling agent Sodium alginate in powder form. Sodium alginate E401. Dosage: 5-8 g / liter To achieve a total dispersion without lumps, it is recommended to mix powder with other solid ingredients. Time, temperature and shaking are required for complete dilution. Although it is possible to dilute in cold conditions, it will be more difficult in potassium-rich environments, such as hard water or milk. It may be necessary to use complexing agent / chelating agent. Store cool, dry and protected from light.
Nutritional table (31759)
per 100g / 100ml
Calorific value
1757 kJ / 420 kcal
carbohydrates
70 g
salt
28,75 g
Allergy Advice about the product (contain allergens) (31759) Allergens in the ingredients if necessary bold listed. Or no allergens exist or they have not been communicated to us by the manufacturer / supplier.