Texturas Algin 50 gr
79,95
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.
Ingredients:
Gelling agent: Sodium alginate (E-401)
Nutritional values per. 100 g.
| Energy | 698/168 KJ/Kcal |
| Fat | 0 g |
| Fat of which saturated | 0 g |
| Carbohydrate | 0 g |
| Carbohydrate of which sugars | 0 g |
| Protein | 1 g |
| Salt | 1.2 g |