{"product_id":"alginato-di-sodio-vegano","title":"Sodium alginate 100g","description":"\u003cp\u003e\u003cstrong\u003eSodium Alginate\u003c\/strong\u003e is a seaweed extract used by molecular gastronomy chefs for \u003ca href=\"https:\/\/www.ingredienticucinamolecolare.it\/2022\/12\/22\/alginato-di-sodio-cose-e-a-cosa-serve-sferificazione\/\" title=\"spherification\"\u003e\u003cstrong\u003espherification\u003c\/strong\u003e\u003c\/a\u003e. It forms a gel in the presence of calcium ions and is a gelling agent that disperses in cold liquids with vigorous agitation. It can create soft or firm gels that remain stable at room temperature and resist heat, and can also be used to produce foams. Sodium alginate is commonly used as a thickener, emulsifier and texture improver.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eSuitable for:\u003c\/strong\u003e\u003cbr\u003eVegans, vegetarians \u0026amp; ovo-lacto vegetarians; non-GMO, gluten-free, non-irradiated\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eMain Uses:\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\u003cli\u003eSpherification and reverse spherification\u003c\/li\u003e\u003cli\u003eImproving texture\u003c\/li\u003e\u003cli\u003eThickening solutions and liquids\u003c\/li\u003e\u003cli\u003eCreating soft or firm heat-resistant gels\u003c\/li\u003e\u003c\/ul\u003e\u003cp\u003e\u003cstrong\u003eDirections for use:\u003c\/strong\u003e\u003cbr\u003eThe typical dosage is \u003cstrong\u003e0.2–1%\u003c\/strong\u003e: gradually add the powder to the liquid solution. Blend or stir until fully dissolved. It dissolves in hot and cold liquids and is insoluble in oils. For spherification, use \u003cstrong\u003e0.5–1%\u003c\/strong\u003e sodium alginate by weight of the liquid. To disperse the powder, add it while vigorously agitating the liquid, or mix it with another dry ingredient (such as sugar) before adding it to the liquid. As the powder begins to gel in the presence of calcium, avoid using it in calcium-rich liquids such as milk; use low-calcium bottled water to make the process easier. Add the powder to the liquid or purée and use a syringe to form drops in a calcium bath, where they become caviar pearls. For reverse spherification, reverse the roles of the two ingredients, using sodium alginate in the water bath.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eStorage conditions:\u003c\/strong\u003e\u003cbr\u003eStore in a dry, cool place away from direct light. Use within 6 months of opening.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e\u003cbr\u003eSodium alginate (E401)\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary Information:\u003c\/strong\u003e\u003cbr\u003eSuitable for vegans, vegetarians \u0026amp; ovo-lacto vegetarians; non-GMO, gluten-free, non-irradiated.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eNutritional Information (per 100 g):\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\u003cli\u003eEnergy: 825.6 kJ \/ 201.6 kcal\u003c\/li\u003e\u003cli\u003eFat: 0 g\u003c\/li\u003e\u003cli\u003eCarbohydrate: 19.2 g\u003cul\u003e\u003cli\u003eof which sugars: 19.1 g\u003c\/li\u003e\u003c\/ul\u003e\u003c\/li\u003e\u003cli\u003eProtein: 0 g\u003c\/li\u003e\u003cli\u003eSalt: 0 g\u003c\/li\u003e\u003c\/ul\u003e\u003cp\u003e\u003cstrong\u003eLabelling in accordance with EU and UK regulations.\u003c\/strong\u003e\u003c\/p\u003e","brand":"Special Ingredients","offers":[{"title":"Default Title","offer_id":47134378459472,"sku":"5060341111082","price":11.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0773\/7078\/6128\/files\/5060341111082_1.jpg?v=1738767216","url":"https:\/\/specialingredients.it\/en\/products\/sodium-alginate-100g","provider":"Special Ingredients","version":"1.0","type":"link"}