Sodium Alginate 500 Molecular Gastronomy Special Ingredients Premium Class Food

Composition

Composition unknown — our sources do not have it.

Sodium alginate is a extract of seaweed, used by molecular chefs for the spherification process: it forms a gel in the presence of calcium ions. Add the powder to flavoured liquid and purées, and use a syringe to squeeze droplets into a calcium bath, where they turn into gellified 'caviar'. Switch around the two ingredients for 'reverse spherification' - using the sodium alginate for the water bath instead. For spherification use 0.5 to 1% of sodium alginate by weight of liquid. To disperse, either add it whilst vigorously stirring the liquid, or mix with another dry ingredient (such as sugar) before adding to the liquid. Because the powder starts gelling in the presence of calcium, do not try to use in a high calcium liquid, e.g. milk. To make the process easier, make use a low-calcium bottled water, such as Volvic. The powder is also commonly used in the food industry as a thickener, emulsifier, and texture improver.

Nutrition per 100 g/ml

Our sources carry no nutrition for this product.

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