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.
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.
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APPLICATIONS: it is used for drinks, dairy products, candies, soups, etc ...
INGREDIENTS: Carrageenan (E-407) and dextrose to standardize.
COLOR AND SHAPE: it is presented as an odorless and tasteless beige powder.
FORMAT: 500gr polypropylene bottle.
CONSERVATION: keep in a cool and dry place.
ALLERGENS: made in a factory that uses cereals with gluten, soy, milk, sesame and molluscs.
DATE OF CONSUMPTION: 24 months.
NUTRITIONAL INFORMATION. Each serving of 100grs.
Energy - 817 kJ /195 kcal.
Fat - 0,1 g
Saturates - 0,0 g
Carbohydrates - 19,8 g
Sugars - 18,0 g
Fibre - 49,0 g
Protein - 0,1 g
Salt - 3,00 g
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.
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.