Sodium Alginate is a stabilizer, gelling agent, thickener and film former. It is obtained from seaweed. It is used in desserts, bakery products, ice cream, preserves, salad dressings, sausages, drinks and pastry gels.
Agar Agar(350 gr.)
Agar Agar is a natural gelling agent, thickener and foaming agent. It is obtained from the extraction of red seaweed from the Gracilaria family. These algae are washed, crushed and the paste obtained is chemically treated to be used as a stabilizer in some foods and to make jellies.
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CHARACTERISTICS: Agar (E-406) is a hydrophilic colloidal polysaccharide composed primarily of D-galactose molecules. It is extracted from certain natural strains of seaweed from the Gelidiaceae and Sphaerococcaceae families, and from related red algae of the Rhodophyceae class.
It comes in white, yellowish white or pale yellowish powder.
The gelling capacity can be normalized by the addition of dextrose or maltodextrins or sucrose.
APPLICATIONS: This gelling agent is of great interest in cooking because it makes gels that keep its structure hot. Agar gels are translucent, firm and clean cut and have a tendency to syneresis. It can be used for fruit slices, hot jellies, ravioli, cannelloni ...
HOW TO USE: Dissolution: mix the amount of agar to be used with water or another cold liquid and heat until boiling. Gel quickly, let cool to gel properly. It is a translucent gel, firm and brittle; thermoversible
The gel point is between 34-37 ° C and the melting point between 86-90 ° C.
Note: in acidified aqueous solution loses its gelling capacity.
Guidance doses: use 2–4g / l for soft gel; 5-10g / l for hard gel.
PROPERTIES: Agar Agar is the main vegan and vegetarian alternative to gelatin. It also acts as a laxative; has vasculotropic and vasomotor activity; It is rubefacient and decongestant, relieves postherpetic neuralgia in Herpes zoster infections and has antibacterial properties.
INGREDIENTS: 100% vegetable, red algae.
COLOR AND FORM: It is presented in white, yellowish white or pale yellowish powder.
FORMAT: 350 gr polypropylene boat.
CONSERVATION: keep in a cool and dry place.
ALLERGENS: may contain traces of gluten, soy, nuts, molluscs and sesame.
DATE OF CONSUMPTION: 2 years.
NUTRITIONAL INFORMATION. Each serving of 100grs.
Energy - 1423 kJ / 340 kcal
Fat - 0,4 g
Saturates - 0,0 g
Carbohydrates - 83,1 g
Sugars - 0,0 g
Fibre - 0,6 g
Protein - 1,1 g
Salt - 0,00 g
Calcium Chloride is a calcium salt widely used as a food additive, it acts as a stabilizer and flavor enhancer. It is a chemical, inorganic, mineral compound and its function depends on the type of food to which it is applied.
It comes in the form of fine cream-white to light brown powder, with neutral taste and smell. This gel can be used for glacings, jams and other fruit preparations.
Drextin is used to get much more crispy fried. Also in frying or temperate pastes it makes them resist the crunch longer and absorb less fat. Also used as a sugar substitute in biscuit and biscuit doughs.
Food additive based on a pure carrageenan, standardized to provide uniform gel strength in water. Carrageenan (E-407) is a natural hydrocolloid extracted from red algae of the class Rhodophyceae. Beige powder odorless and tasteless.