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02%-1% concentrations and gels from 1%-1
Polyglycerol Esters Of Fatty Acids
Confectioner's Glaze
Ingredients: Walnuts
Sodium Alginate (C6H9NaO7) Spices Herbs & Seasonings 02%-1% concentrations and gels fromSodium Alginate is Hydrocolloid extracted from brown seaweed; it is a cold gelling agent that needs no heat to gel. Commonly used with calcium lactate or calcium chloride in the spherification process. In the presence of calcium and acid mediums, forms resilient gel. 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. It is a hydration
US$ 59.00
US$ 28.00
US$ 39.00
