Würzteufel

Propylene glycol alginate, PGA, E 405, algin, emulsifier, thickener for liqueurs and creams, molecular cuisine. 2 sachets, 50g each (100g).

Nur noch 3 Stück

Schützt Unterboden und Hohlräume eine Saison lang vor Streusalz und Rost.

  • Kriecht in Falze und Schweißnähte
  • Bleibt elastisch, platzt nicht ab
  • Ein Auftrag hält eine Saison
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Description

Brand: Würzteufel

Article number: 130004

Details: Product descriptions

Propylene glycol alginate is an alginate obtained by digesting alginic acid from brown algae.
It is an indigestible polysaccharide called E-405 and is mainly used as an emulsifier.

Due to additional esterification of the alginic acid, the propylene glycol alginate hardly reacts at all to the added
or existing calcium in the product and therefore does not harden, but rather remains creamier and forms a creamy
fine consistency. Another advantage: Due to the improved properties against acid sensitivity through esterification
and heat stability, this polysaccharide develops an extremely strong emulsifying effect.
____________________________________________________________________________________________________________

An appetizing aroma and excellent taste are no longer enough for many master chefs.
Molecular cuisine is the new magic word that turns the gastronomic world upside down and takes it to a
particularly effective and unusual way branched out into the world of science.

Gelling, foaming, thickening, emulsifying! Processes that have been common in every kitchen in the world for many decades
are now being revolutionized, refined and accelerated. A completely new, innovative and modern kitchen is being developed,
where the "wow" factor is the driving force. In molecular gastronomy, there are no limits to your imagination.
__________________________________________________________________________________________________
For further offers or more detailed product information on the topic of healthy living & enjoyment,
Visit us online or send us a message directly via Amazon Customer Inquiry

Instructions for use

To make a gel, it's best to dissolve the sodium alginate in the gelling substance (e.g., juice) and then add this mixture drop by drop (using a pipette or syringe) to a calcium chloride solution. This creates fruit caviar. With this basic principle and a few utensils, you can let your imagination run wild and create caviar, ravioli, spaghetti, and other original culinary delights!

Legal Notice

The product may contain traces of allergens that are present in the facility but are not part of the product (or recipe). Please refer to the manufacturer's website for product specifications.

Address of manufacturer/importer

Würzteufel GmbH, D-72202 Nagold in the Black Forest

EAN: 0740933422738

Package dimensions: 11.8 x 5.9 x 5.9 inches

Würzteufel

Propylene glycol alginate, PGA, E 405, algin, emulsifier, thickener for liqueurs and creams, molecular cuisine. 2 sachets, 50g each (100g).

Nur noch 3 Stück

Schützt Unterboden und Hohlräume eine Saison lang vor Streusalz und Rost.

  • Kriecht in Falze und Schweißnähte
  • Bleibt elastisch, platzt nicht ab
  • Ein Auftrag hält eine Saison
Product form

Brand: Würzteufel Article number: 130004 Details: Product descriptions Propylene glycol alginate is an alginate obtained by digesting alginic acid from... Read more

€30,00

inkl. MwSt., zzgl. Versand

    Description

    Brand: Würzteufel

    Article number: 130004

    Details: Product descriptions

    Propylene glycol alginate is an alginate obtained by digesting alginic acid from brown algae.
    It is an indigestible polysaccharide called E-405 and is mainly used as an emulsifier.

    Due to additional esterification of the alginic acid, the propylene glycol alginate hardly reacts at all to the added
    or existing calcium in the product and therefore does not harden, but rather remains creamier and forms a creamy
    fine consistency. Another advantage: Due to the improved properties against acid sensitivity through esterification
    and heat stability, this polysaccharide develops an extremely strong emulsifying effect.
    ____________________________________________________________________________________________________________

    An appetizing aroma and excellent taste are no longer enough for many master chefs.
    Molecular cuisine is the new magic word that turns the gastronomic world upside down and takes it to a
    particularly effective and unusual way branched out into the world of science.

    Gelling, foaming, thickening, emulsifying! Processes that have been common in every kitchen in the world for many decades
    are now being revolutionized, refined and accelerated. A completely new, innovative and modern kitchen is being developed,
    where the "wow" factor is the driving force. In molecular gastronomy, there are no limits to your imagination.
    __________________________________________________________________________________________________
    For further offers or more detailed product information on the topic of healthy living & enjoyment,
    Visit us online or send us a message directly via Amazon Customer Inquiry

    Instructions for use

    To make a gel, it's best to dissolve the sodium alginate in the gelling substance (e.g., juice) and then add this mixture drop by drop (using a pipette or syringe) to a calcium chloride solution. This creates fruit caviar. With this basic principle and a few utensils, you can let your imagination run wild and create caviar, ravioli, spaghetti, and other original culinary delights!

    Legal Notice

    The product may contain traces of allergens that are present in the facility but are not part of the product (or recipe). Please refer to the manufacturer's website for product specifications.

    Address of manufacturer/importer

    Würzteufel GmbH, D-72202 Nagold in the Black Forest

    EAN: 0740933422738

    Package dimensions: 11.8 x 5.9 x 5.9 inches

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