- 750 g
SOSA Ref 58050016
VALRHONA Ref 16673
- Gelling agent
- Perfect gelling agents for spherifications
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.