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.
· 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.
· 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.
· 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.
NUTRITIONAL INFORMATION. Each serving of 100grs.
Energy - 0 kJ / 0 kcal.
Fat - 0,0 g
Saturates - 0,0 g
Carbohydrates - 0,0 g
Sugars - 0,0 g
Fibre - 0,0 g
Protein - 0,0 g
Salt - 0,25 g