Our managing team will accept a new round of offers for the acquisition of L'Epicerie (www.lepicerie.com) until April 15 2026.
Please send offers to: bids@lepicerie.com.
Since 2004, L’Epicerie has been delivering quality and excellence to customers. Here is your chance to acquire a successful, one-of-a-kind, and fully functional e-commerce that is ready to keep growing for the next 20 years.
The Team @ L'Epicerie
Sodium Alginate Extracted from the Kelp type seaweed (Phycophyceae Laminaria) Sodium Alginate is a natural algal polysaccharide. This gelling agent is becoming versatile additive in many food preparation due to its cold gel forming in the presence of calcium. The reaction is very fast requiring very little calcium and irreversible providing a heat stable gel without any previous heating.
Molecular Gastronomy: Alginates are used to prepare fruit caviar using fruit purees in an original solid yet soft skin also describe as fruit pearls. Sodium alginate can be used below 1% as thickeners, binding and gelling agents. For instant and irreversible gelling, use 1% Calcium Chloride and above (up to 4% for pearls, meat casings...)
Molecular Gastronomy: Alginates are used to prepare fruit caviar using fruit purees in an original solid yet soft skin also describe as fruit pearls. Sodium alginate can be used below 1% as thickeners, binding and gelling agents. For instant and irreversible gelling, use 1% Calcium Chloride and above (up to 4% for pearls, meat casings...)