Sodium alginate-based gelling agent. Enables spherification (basis of Molecular Gastronomy).
For optimal use, mix the product with cold liquid with a pH above 4, then make spheres with a chloride base. Suitable for use with all aqueous liquids, it is not heat-resistant and is non-freezable.
You can use this product for direct or reverse spherification.
| Size | 750g in Jar |
|---|---|
| Temperature | Ambient |
| Origin | Spain |
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