Sodium alginate is a natural gelling agent extracted from brown algae combined with a calcium salt in the process of spherification. The uses of sodium alginate take advantage of two special properties it has. On the one hand, once dissolved in an aqueous solution, sodium alginate has the property of thickening the preparation and increasing the viscosity. On the other hand, when brought into contact with a calcium solution, it forms a gel. This gelling occurs through a cold process, as opposed to the formation of agar-agar gels.
Natural gelling agent extracted from brown algae combined with a calcium salt in the process of spherification
Great ingredient for creative cooks
Forms a gel when mixed with a calcium solution
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MOLECULE-R Flavors is a Montreal-based company founded in 2009 by two young gourmet entrepreneurs hungry for culinary innovations. The company aims to make a wide range of products and applications taken from molecular gastronomy accessible to amateur cooks.
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