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What does SA stand for?

SA stands for sodium alginate

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Sodium alginate is most well known for its use in spherification. It is a natural gelling agent taken from the cell walls of brown algae. - Modernist Cooking Made Easy
The Alginates are derived from brown algae (Phaeophycota). Sodium Alginate is a natural, water-soluble polysaccharide that produces a gel consistency when hydrated.
Sodium Alginate (E401) is extracted from brown seaweed. It is used as a stabilizer for ice cream, yogurt, cream, and cheese. It acts as a thickener and emulsifier for...
Function. An algae-extracted gelling agent, sodium alginate is used in molecular gastronomy in association with calcium salts for the basic spherification and reverse...
Sodium Alginate is a pure type of dried, ground kelp (seaweed) - it's commonly used to thicken food. It is the most economical thickener for Dyes of all types and it...
Sodium alginate is an algae-based thickener often used in pie filling. Calcium chloride is often used in the cheese-making process. When these two chemicals are mixed...
Sodium alginate is used by molecular chefs in spherification, where it is used to form a gel in the presence of calcium ions. Blend the flavourless seaweed based...