Extracted from brown seaweed, it is a stabilizer for ice cream, yogurt, cream, and cheese. It is a thickener and emulsifier for salad, pudding, jam, tomato juice, and canned products. It is a hydration agent for noodle, bread, cool and frozen products. In the presence of calcium and acid mediums, it forms resilient gels. It is a cold gelling agent that needs no heat to gel. It is most commonly used with calcium lactate or calcium chloride in the spherification process. Net weight: 18 oz.