Sodium Alginate LV 454 g Texturestar

SKU: 152055 | Texturestar

Sodium Alginate is extracted from brown seaweed. Sodium Alginate is an algae-extracted gelling agent used with calcium chloride to create spherification in the modernist kitchen. It easily disperses and gels in any temperature liquid and is also used as a thickening and anti-settling agent in ice creams, yogurt, cream, cheese and salad dressings.

Origin: China
More than 60 Years of Specialty Food Sourcing Experience
Trusted By Over 2,500 Establishments Across Canada
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    US$ 73.78 73.78 USW

    139.90 CA$

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    Nutrition Facts
    Serving Size (g/mL)
    Serving Size Consumer Friendly 5g
    Amount % Daily Value*
    Calories 5
    Fat Total 0g
    Fat Total Daily Percentage 0%
    Cholesterol 0mg
    Cholesterol Daily Value Percent 0%
    Sodium 580mg
    Sodium Daily Percentage 25%
    Carbohydrate 4g
    Dietary Fibre 0g
    Dietary Fibre Daily Value Percent 0%
    Sugar 0g
    Protein 0g

    Ingredients

    sodium alginate

    Shipping

    • ONE QUALITY INGREDIENT – Our Sodium Alginate (LV) powder has just one ingredient: Sodium Alginate LV. This makes it so that you can be confident that there are no preservatives or extra ingredients that you didn’t sign up for. Vegan and vegetarian friendly.
    • THICKEN AND EMULSIFY – Sodium Alginate acts as a thickener and emulsifier for salad dressings, pudding, jam, tomato juice, and countless canned products. It’s also a hydration agent for noodles, bread, and cool or frozen products.
    • STABILIZE – When combined with milk it forms a gel, so it’s quite popular in making low fat ice creams. It’s also often used to stabilize yogurts, creams, and even cheese!
    • MOLECULAR GASTRONOMY – Sodium Alginate is commonly combined with calcium lactate or calcium chloride as a key ingredient in the spherification process - the process of shaping liquids into squishy spheres, which visually and texturally resemble roe.
    • USAGE – Sodium Alginate is extracted from brown seaweed, and In the presence of calcium and acid mediums, it forms resilient gels. It is a cold gelling agent that needs no heat to gel.


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