Description
KEY FEATURES Calcium gluconate and lactate.
Its basic function is to provide the calcium necessary to produce the gelling effect of Algïnate.
The gel produced in this calcium medium is heat-stable and, therefore, does not become liquid as the temperature increases. SHEET Gluten free, Vegan, Halal Nutritional values per 100 g
| Energy value | kcal 256 |
| KJ 1070 | |
| Fats (total) | g 0 |
| of which saturated | g 0 |
| Carbohydrates (total) | g 81.5 |
| of which sugars | g 0 |
| Fibre | g 0 |
| Protein | g 0 |
| Salt | g 0.0075 |
| Sodium | g 0.003 |
