Texturas Algin 50 gr
Extracted from algae. Has an ability to gel with calcium. If you dissolve Algin in a liquid and immerse it in Calcic, a thin gelatin is formed around the liquid. These are called spheres or spheres. Can also be used for fake caviar.
Gelling agent: Sodium alginate (E-401)
Nutritional values per. 100 g.
|Fat of which saturated||0 g|
|Carbohydrate of which sugars||0 g|