Sodium alginate (E401) - 50gr

Sodium alginate is a chemical compound of naturally formed origin from alginic acid and sodium salt extracted from the cell walls of large algae native to the coldest oceans of the North Atlantic. Widely used in pharmaceutical field, thank you to its natural viscosity it is used as an additive (E401) in food sector, both in industrial products and in the kitchen traditional and molecular, and is also widely used in the sector cosmetic. Sodium alginate is widely used in industry food and in the kitchen as added to liquid solutions increases volume and viscosity making it particularly useful as an emulsifier and stabilizer in the production of hard cheeses melts, syrups, sauces, dairy products, drinks and gels. Free of gluten. DOSAGE: as a thickener: 0.1-0.5% - For the spherification: 0.4% to 1.5%. FORMAT: 50gr FIELDS OF USE: traditional cuisine – molecular cuisine – cream ice creams – vegan ice creams – dermocosmetics. -- TECHNICAL CHARACTERISTICS: The sodium alginate gel is very stable and has the ability to retain an enormous amount of water. When dissolved in an aqueous solution, it thickens the preparation and increases its viscosity. It is a natural polyanionic polymer capable of modifying the consistency of liquids by increasing their consistency viscosity. Its ideal pH is between 5 and 7. The pH is too acidic or too much alkalis can disassemble the gel. When dissolved in a solution watery, thickens the preparation and increases its viscosity. When comes into contact with a calcium solution, forms a gel. ICE CREAM: In ice cream it is used both as a thickener and as structuring and fat-replacer, as well as being a good stabilizer and anti-settling agent. With a dosage of 0.1-0.5% it confers a smooth and airy texture to the ice cream, good stability to the product, avoiding the formation of detestable crystals of ice. In industrial ice creams it is widely used as thickener. TRADITIONAL CUISINE: it is used as a thickener for creams, desserts spoon, jams and jellies. MOLECULAR KITCHEN: the sodium alginate is added to the liquid that is wants to spherify and after mixing or blending the mixture and having let it rest, is dripped through the use of a syringe into the calcium solution. The the result is the typical and small colored spheres similar to caviar which, once ingested, explode in the mouth in an explosion of flavour. FUN FACT: it is also widely used in cosmetics for preparation of creams, gels and face masks because it gives consistency to products.