

Use of calcium lactate: Facilitates gelation of products sweetened, to cure cucumbers, vegetables and fruits. Enriched in calcium and canned drinks for children. Improves the quality of milk powder.
In molecular cuisine calcium lactate (E 327), called Calcium or Calazoon
It serves as auxiliary material for gelling agents, sodium alginate and carrageenan. It can also be used to produce capsules. The greater the dose of calcium lactate, the faster will be to gel capsule. The longer they stay in solution the stronger gel layer until completely beheading
The product may contain gluten, mustard, nuts, peanuts, celery, sesame, soy.
Keep in a dry and dark place!
Country of Origin: China
Sodium alginate (E401) is a completely natural substance, which is derived from seaweed kelp. This substance is colorless and tasteless. His job is to give food with adequate density and strength.
Sodium alginate is used as a thickener, gelling agent or stabilizer to products for ex.: sauces, syrups, fruit drinks, jams, jellies, candy, mayonnaise.
Important:
On site used products containing: gluten, mustard, nuts, peanuts, celery, sesame, sulphur dioxide and soya. The packaging of the products listed is separated by time, but we cannot 100% guarantee that traces of allergens will not be found in the packaged products.
Place of Origin: China
The product in the brown doypack is exactly the same as the product in the coloured doypack, packed by the manufacturer especially for our company in order to optimise shipping costs and provide our customers with a good product at an even more affordable price.