Sodium Alginate Powder, 200gram Used in Molecular Gastronomy

Used in Molecular Gastronomy for Spherification. Sodium Alginate (E401) is extracted from brown seaweed. 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.

Sodium Alginate - Natural Thickener for Culinary Use – Cape Crystal Brands

Sodium Alginate Powder, 200gram Used in Molecular Gastronomy food Grade Powder

PURE NATURAL POWDER: Made from seaweed that is grown in cooler ocean temperatures. No additives or preservatives. Great for alginate dressing. A MUST

Sodium Alginate Powder 4 oz, Pure Food Grade Bulk Powder for Thickening, Premium Molecular Gastronomy Ingredient - Non-GMO and Vegan - by Fit Lane

✅ CULINARY GELLING AGENT - Sodium Alginate Powder Food Grade - Thickening Agent emulsifies in liquids to create sauces, syrups, dressings, gravies,

Sodium Alginate 100% Food Grade | Natural Thickening Powder & Gelling Agent for Cooking (8 Oz)…

Sodium Alginate - Modernist Pantry, LLC

Molecular Gastronomy Techniques

Sodium Alginate 100% Food Grade Natural Thickening Powder & Gelling Agent for Cooking (8 Oz)… : Grocery & Gourmet Food

Sodium Alginate - Modernist Pantry, LLC

Sodium Alginate - Natural Thickener for Culinary Use – Cape Crystal Brands

Perfected Sodium Alginate Non-GMO Vegan ou Kosher Certified - 400g/14oz

Sodium Alginate Powder, 200gram Used in Molecular Gastronomy food