Würzteufel Propylene Glycol Alginate, PGA, E 405, Algin, Emulsifier and Thickener for Liqueurs & Creams, Molecular Cuisine, 250 g Bag

Description

• Highest food-grade quality: Pure propylene glycol alginate, thickener, stabilizer and emulsifier E 405; fine white powder with a viscosity of 700750 cPs.
• Versatile applications: Suitable for alcoholic beverages such as liqueurs and spirits, low-calorie ice cream, cream soups, sauces and beer.
• Craft production: Wrzteufel Gewrzmanufaktur Schwarzwald produces more than 90% of its products independently in the tradition of quality craftsmanship.
• Storage: Store in a dark place; humidity must not exceed 75%, and the storage temperature must not exceed 25C.
• High-quality packaging: 250 g net weight in a resealable PE/ALU bag with an aroma-protection layer.
• Molecular cuisine: Suitable for gelling, foaming, thickening and emulsifying; forms a smooth, creamy consistency with strong emulsifying properties.

Propylene glycol alginate is an alginate obtained by processing alginic acid from brown algae. It is an indigestible polysaccharide designated as E 405 and is primarily used as an emulsifier. Through additional esterification of alginic acid, propylene glycol alginate reacts very little with calcium added to or naturally present in a product. It therefore does not harden, but remains creamier and creates a smooth, creamy consistency. Esterification also improves its resistance to acids and heat, giving the polysaccharide a particularly strong emulsifying effect. Molecular cuisine combines familiar kitchen processes such as gelling, foaming, thickening and emulsifying with modern culinary techniques. Propylene glycol alginate is suitable for a wide range of creative applications in molecular cuisine. Ingredients: Thickener: algin, E 405. Directions: To make a gel, dissolve the sodium alginate in the mixture to be gelled, such as juice, and then drip the mixture drop by drop, using a pipette or syringe, into a calcium chloride solution. This produces fruit caviar. Using this basic principle and a few utensils, you can prepare caviar, ravioli, spaghetti and other creative culinary dishes. Warnings: Humidity must not exceed 75% at any time. The storage temperature must not exceed 25C. Always store the product in a dark place. Legal notice: The product may contain minimal traces of allergens that are present in the facility but are not ingredients of the product or recipe. Please refer to the product specifications on the manufacturer's website. Manufacturer/importer: WRZTEUFEL GMBH, IM SCHWARZWALD, 72202 NAGOLD, GERMANY.

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