Sodium Alginate Food Thickener and Gelling Agent High Quality 200 g
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🧪 Thickener, Gelling and Stabilizing Agent – Improves consistency and texture, stabilizes emulsions and suspensions, and helps create smooth, controlled textures in every recipe. ⚖️ Medium Viscosity (400–600 CPS) – Provides the ideal balance between fluidity and gelling power, ensuring uniform textures and consistent performance in all preparations. 💧 Soluble in Hot and Cold Liquids – Easily dissolves in water or milk and forms stable gels in the presence of calcium. Recommended dosage: 0.2–3% depending on the recipe. 🍮 Perfect for Molecular Gastronomy and Modern Pastry – Ideal for spherifications, mousses, desserts, toppings, and innovative recipes requiring precise texture control.
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Description
Amazon
🧪 Thickener, Gelling and Stabilizing Agent – Improves consistency and texture, stabilizes emulsions and suspensions, and helps create smooth, controlled textures in every recipe. ⚖️ Medium Viscosity (400–600 CPS) – Provides the ideal balance between fluidity and gelling power, ensuring uniform textures and consistent performance in all preparations. 💧 Soluble in Hot and Cold Liquids – Easily dissolves in water or milk and forms stable gels in the presence of calcium. Recommended dosage: 0.2–3% depending on the recipe. 🍮 Perfect for Molecular Gastronomy and Modern Pastry – Ideal for spherifications, mousses, desserts, toppings, and innovative recipes requiring precise texture control.
Description
(1)
🧪 Thickener, Gelling and Stabilizing Agent – Improves consistency and texture, stabilizes emulsions and suspensions, and helps create smooth, controlled textures in every recipe. ⚖️ Medium Viscosity (400–600 CPS) – Provides the ideal balance between fluidity and gelling power, ensuring uniform textures and consistent performance in all preparations. 💧 Soluble in Hot and Cold Liquids – Easily dissolves in water or milk and forms stable gels in the presence of calcium. Recommended dosage: 0.2–3% depending on the recipe. 🍮 Perfect for Molecular Gastronomy and Modern Pastry – Ideal for spherifications, mousses, desserts, toppings, and innovative recipes requiring precise texture control.
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