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Alginate Hv (0.1-1G/kg) 1kg LF142A - LOUIS FRANCOIS

Item No. IPS0AU0000398
HV alginate forms an insoluble gel, stable in the presence of the calcium contained in milk and its derivatives. Who is Louis Francois? Louis FRANÇOIS was born in 1882. A self-taught inventor, he developed a passion based on the researches of Louis Pasteur and other well known scientists at this tim

Description

HV alginate forms an insoluble gel, stable in the presence of the calcium contained in milk and its derivatives.

Who is Louis Francois?
Louis FRANÇOIS was born in 1882. A self-taught inventor, he developed a passion based on the researches of Louis Pasteur and other well known scientists at this time. He constructed a laboratory in Paris and founded his company in 1908.
 
He soon took an active interest in preservation, texture and emulsion issues that were to be applied in various food applications.
 
Consequently he developed a great number of specialities based on natural products: agar agar, arabic and tragacanth gum and egg powder, that finally have found their applications in the art of cooking.

Specifications

Country of Origin
France
‍‍‌‍‌‍‌Storage Temperature
Ambient General 12°C
Unit of Measure
POT

Technical Data Sheet

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There are no reviews yet.

Alginate Hv (0.1-1G/kg) 1kg LF142A - LOUIS FRANCOIS

Item No. IPS0AU0000398
HV alginate forms an insoluble gel, stable in the presence of the calcium contained in milk and its derivatives. Who is Louis Francois? Louis FRANÇOIS was born in 1882. A self-taught inventor, he developed a passion based on the researches of Louis Pasteur and other well known scientists at this tim

Description

HV alginate forms an insoluble gel, stable in the presence of the calcium contained in milk and its derivatives.

Who is Louis Francois?
Louis FRANÇOIS was born in 1882. A self-taught inventor, he developed a passion based on the researches of Louis Pasteur and other well known scientists at this time. He constructed a laboratory in Paris and founded his company in 1908.
 
He soon took an active interest in preservation, texture and emulsion issues that were to be applied in various food applications.
 
Consequently he developed a great number of specialities based on natural products: agar agar, arabic and tragacanth gum and egg powder, that finally have found their applications in the art of cooking.

Specifications

Country of Origin
France
‍‍‌‍‌‍‌Storage Temperature
Ambient General 12°C
Unit of Measure
POT

Technical Data Sheet

Reviews (0)

There are no reviews yet.