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

3 oz Sodium Alginate Powder Food Grade, Pure Sodium Alginate Powder Perfect for Making Luxurious Caviar Spheres, Desserts, Meatloaves : Grocery & Gourmet Food

Chemistry meets cookery in Wodonga degustation - ABC (none) - Australian Broadcasting Corporation

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

✅ 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 (16 Oz)

Sodium Alginate - Food Grade 4 Ounces for sale online

Sodium Alginate Powder, 200gram Used in Molecular Gastronomy food

Molecular Gastronomy Techniques That May Be Used in the Pastry Shop – Modern Pastry and Plated Dessert Techniques

Spherification

Sodium Alginate - Modernist Pantry, LLC