30g of  Pure sodium alginate Food Grade  -  E401 - HIGH VISCOSITY

Sodium Alginate (E401) is extracted from brown seaweed.

It is a cold gelling agent that needs no heat to gel.

It is most commonly used with calcium lactate or calcium chloride in the spherification process.

It is used as a stabilizer for ice cream, yogurt, cream, and cheese.

It acts as a thickener and emulsifier for salad, pudding, jam, tomato juice and canned products

In the presence of calcium and acid mediums, it forms resilient gels.

It is most commonly used with calcium lactate or calcium chloride in the spherification process.

Usage Range:  0.5-1% for spherification.  Up to 1.5% for other applications.

The ideal pH for spherificationi is 6.

solution of PH lower than 4 should be buffered to at least PH 5.5  with sodium or potassium citrate. With a viscosity > 1050 mpa.s , this food grade alginade is ideally suited for direct spherification. Sold in a vacuum sealed bag Posted with tracking number Same day dispatch for orders paid before 1.00pm AEST