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.

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
Featured Recommendations
You might also want
Others also bought