Sodium Alginate Powder, 200gram Used in Molecular Gastronomy

Used in Molecular Gastronomy for Spherification. Sodium Alginate (E401) is extracted from brown seaweed. 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.

✅ CULINARY GELLING AGENT - Sodium Alginate Powder Food Grade - Thickening Agent emulsifies in liquids to create sauces, syrups, dressings, gravies,

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Used in Molecular Gastronomy for Spherification. Sodium Alginate (E401) is extracted from brown seaweed. It is used as a stabilizer for ice cream,

Sodium Alginate Powder, 200gram Used in Molecular Gastronomy food Grade Powder

What is Sodium Alginate and How to Use it in Cooking

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Sodium Alginate, Non-GMO, Vegan, 100% Food Grade Lye, Molecular Gastronomy, Reverse Spherification Kit Supportive & Natural Thickener for Liquids, Pure Sodium Alginate Powder Food Grade

✅ CULINARY GELLING AGENT - Sodium Alginate Powder Food Grade - Thickening Agent emulsifies in liquids to create sauces, syrups, dressings, gravies,

Sodium Alginate 100% Food Grade | Natural Thickening Powder & Gelling Agent for Cooking (8 Oz)…