Purified sodium alginate, extracted from brown algae. Ideal for gelling and stabilizing food products without altering their taste.
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Sodium alginate E401./\r\n/ White to cream white powder, odorless and flavorless./\r\n/ Extracts from brown algae, called laminaria, standardized and purified. /\r\n/ The main strains are cultivated along the coast of Brittany in France, in Great Britain, the Scandinavian countries (Norway) and Japan.
Uses:/\r\n/ Texturizer and gelling agent in many food products, especially viscosity regulator./\r\n/ Better pasta whipping ability/\r\n/ Does not alter the flavor of the finished product/\r\n/ Stability of emulsified products/\r\n/ Better creaminess and stability of dairy products/\r\n/ Interest as an "appetite suppressant" in low-calorie products
Application areas / dosages:/\r\n/ Dairy products => 0.1 to 0.5%/\r\n/ Sauces => 0.5 to 1.0%/\r\n/ Desserts => 0.5 to 1.0%
- Storage: protected from moisture and heat in closed packaging
- DMD: 1 year from production date
- Net weight: 1 kg
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