Gelling agent that reacts with acidity and high dry extract. Ideal for jams and jellies. Alginate can be used with a wide range of ingredients (vegetables, fruit, etc.) to make gels or thickened materials in low concentrations. It forms a gel when cold in the presence of calcium. The reaction with alginate is very rapid. Alginate is used differently depending on the ingredients and preparation times. It is particularly suitable for making balls or sheets, as in the case of reconstituted or formed vegetables (onion, tomato, pepper) and fruit (false blueberries, apple pieces).
