Sodium alginate¡Åis a thickening and gelling agent that forms heat stable gels in the presence of calcium. This property allows cooks to make small gelled spheres, in a technique known as spherification. Sodium alginate has been used in the food industry for many years for the production of gel-like foods ¡šÅfor example, the pimento stuffing in prepared cocktail olives.
weight: 180g
