Sodium Alginate(400 gr.)

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.

CHARACTERISTICS: Sodium Alginate has the ability to act as a stabilizing, gelling, thickening and film forming agent. It is obtained from seaweed. It is used in desserts, bakery products, ice cream, preserves, salad dressings, sausages, drinks and pastry gels.

UTILIZATION:

Direct:

· Mix a part of the liquid to be used with the amount of alginate to be used, stir with a mixer until dissolved.

· Mix the other part of the liquid with calcium chloride, stir, dissolve easily.

· For the formation of spheres: take a pipette or syringe and add drops of the alginate solution to the calcium solution, the spheres form quickly in the presence of calcium.

· Once finished, remove the drained spheres and wash them in a bowl of fresh water and they will be ready to serve.

Reverse:

· Prepare the alginate bath, for best result prepare the day before.

· With a pipette or syringe add the calcium-rich solution (dairy products or their mixture with the addition of calcium) in the alginate bath and other ingredients.

· Remove the spheres and wash them in a bowl of water.

Guidance doses: Use 5–8g / l.

APPLICATIONS:

· As a stabilizing agent it is used in ice cream, since they reduce crystallization, creating a soft texture.

· Its thickening capacity is useful in sauces, syrups, ice cream toppings, cake fillings, mayonnaises and salad dressings.

· Sodium alginate based films and coatings are better preserved when protected from the air.

INGREDIENTS: Sodium alginate (E-401)

SHAPE AND COLOR: in the form of white to yellowish brown powder.

FORMAT: 400 g polypropylene can.

CONSERVATION: keep in a tightly closed container and in a cool and dry place.

ALLERGENS: may contain traces of gluten, soy, milk, sesame and mollusks.

DATE OF CONSUMPTION: 12 months.