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.

• Use in spherification and reverse spherification
• Improves texture
• Can be used to thicken solutions and liquids
• Create soft or firm heat resistant gels

How to use: 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 in a high calcium liquid, e.g. milk. To make the process easier, use a 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: Please store in dry, cool conditions and not in direct sunlight. Shelf life of 2 years.

Ingredients: Sodium Alginate E401

Dietary Information: Suitable for Vegan’s & Vegetarian’s, Non GMO, Gluten Free, Halal friendly.

Typical Nutritional Information:

Based on typical content/100g

Energy:                         280kCal

Protein:                         0g

Carbohydrate:             23%

Fat:                                0g

Sodium:                       11g