Sodium Alginate is an extract of seaweed, used by molecular chefs for the spherification process. It forms a gel in the presence of calcium ions. Sodium Alginate is a gelling agent that dilutes when cold with strong agitation. It can be used to create soft, firm, ambient and heat-resistant gels and to produce foams. Sodium Alginate is also commonly used as a thickener, emulsifier and texture improver. Suitable for Vegans, Vegetarians & Ovo- Lacto Vegetarians, Non-GMO, Gluten-free, Non-Irradiated.
- Use in spherification and reverse spherification
- Improves texture
- Can be used to thicken solutions and liquids
- Create soft or firm heat resistant gels
- Suitable for Vegans, Non-GMO, Gluten-free, Non-Irradiated
How to use: Typical dosage is 0.2 - 1%. Add the powder gradually to liquid solution. Blend or stir until completely dissolved. Soluble in hot and cold liquids. Insoluble in oils. For spherification use 0.5 - 1% of sodium alginate by weight of liquid. To disperse, either add 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 it in a high calcium liquid, e.g., milk. To make the process easier, use low calcium bottled water. Add the powder to liquid or puree and use a syringe to squeeze droplets into a calcium bath, where they turn into caviar pearls. Switch around the two ingredients for reverse spherification (using the sodium alginate for the water bath).
Storage Conditions: Store in dry, cool conditions and not in direct sunlight. Use within 6 months of opening.
Ingredients: Sodium Alginate (E401)
Dietary Information: Suitable for Vegans, Vegetarians & Ovo-Lacto Vegetarians, Non-GMO, Gluten-free, Non-Irradiated.
Nutritional Information: Based on typical content/100g: Energy: 825.6kj/201.6kCal, Fat: 0g, Carbohydrates: 19.2g, Of which sugars: 19.1g, Protein: 0g, Salt: 0g.
Labelling according to EU & UK Regulations.
