Cuisine Tech Sodium Alginate is a cold-process gelifier made from brown algae that functions as a thickening and gelling agent. A versatile natural ingredient trusted by food manufacturer’s, chefs, and molecular gastonomy enthusiasts. It is widely used if the food industry as a tihckener, gelling agent, emulsifier, and stabilizer to enhance texture, stability, and visual appeal of a wide range of food products. Can be used either as a slurry or dry-blended with other substances. Most often used with calcium but can be used as enhance the texture and moisture of baked goods.
Pack Size: Box of (6) 1 lb. Cardboard Cylinder units.
Ingredients: Sodium alginate manufactured from brown algae.
Thickening Agent: Increase viscosity in sauces, syrups, gravies, and dressings for improved mouthfeel.Gelling Agent: Form gel textures in confections, gel candies, stuffing for olives, and innovative culinary creations using calcium interactions.Stabilizer: Prevent ingredient separation in dairy products like ice cream, yogurt, and acid milk drinks.Emulsifier: Combine and stabilize oil-water mixtures in dressings, beverages, and foam creations.Texture Enhancer: Improve moisture retention and texture in baked goods, noodles, and gluten-free products.
Dairy Products: Ice cream, yogurt, cheeseBeverages: Acidic drinks, wine clarification, beer foam stabilizationBakery & Gluten-Free Goods: Enhance dough elasticity and moisture retentionConfectionery: Gel candies, gummy products, fruit jelliesProcessed Foods: Restructured meats, imitation products like “soup dumplings,” and molecular gastronomy techniques such as spherificationCulinary Innovation: Utilized in molecular gastronomy to create liquid-filled spheres and unique textures
Directions: Can be used either as a slurry or dry-blended with other substances. Most often used with calcium.
Storage Conditions: Dry and cool (68-72 F, 20-22C).
