ALGINATE 180g

Texturing agent, of various uses: thickener for sauces, covers and fillers, stabilizer for the production of ice cream and gelling agent in the presence of calcium salts.
Suitable for vegetarian and vegan regimes.

Origin:
Brown seaweed.

Properties:
Gelling agent. Thickener (for creams). Stabiliser.

Mode of use:
Basic and essential product for both direct and reverse spherifications.
Dissolve cold or hot with hand blender.
Let stand to remove air bubbles.

Technical note:
Thermo irreversible.
Gellying in calcium and acid media.
Alginat-based bath admits freezing.
The spheres resist at a temperature up to 100ºC/120ºC.

Recommended dosage: 5 g to 16 g per L.