Sodium Alginate is Hydrocolloid extracted from brown seaweed; it is a cold gelling agent that needs no heat to gel. Commonly used with calcium lactate or calcium chloride in the spherification process. In the presence of calcium and acid mediums, forms resilient gel.
It is used as a stabilizer for ice cream, yogurt, cream, and cheese. It acts as a thickener and emulsifier for salad, pudding, jam, tomato juice, and canned products. It is a hydration agent for noodles, bread, cool and frozen products.
Sodium alginate can be used below 1% as thickeners, binding and gelling agents.
We have recently redesigned our website and with it offering all customers free shipping on orders over $50! With a new selection of spices, rices and chilies for our customers!...
We have recently redesigned our website and with it offering all customers free shipping on orders over $50! With a new selection of spices, rices and chilies for our customers!...
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Carol Nelson
Excellent. Tastes fresh and just like the Plantain chips in Sierra Leone.
Lulu Plantain Strips, Lightly Salted, 16 oz
Paige Turner
great product
excellent source for one of the best power foods out there.
Wild Planet Sardines In Extra Virgin Olive Oil, 6 X 4.4 oz
John F Scombordi
Great vinegar
The vinegar was delivered quickly and at a good price?
Kirkland Signature Organic Balsamic Vinegar, 1 L
Craig Madsen
All of the items seemed to be fairly priced and genuine, very pleased with the order