Sodium alginate is a natural gelling agent derived from brown seaweed, widely used in modernist and molecular gastronomy for its unique ability to form gels in the presence of calcium ions. It’s especially known for its role in spherification, a technique that encapsulates liquids into spheres with gel-like skins, mimicking the appearance and texture of caviar. This process allows chefs to encase juices, sauces, or purees into visually striking and flavor-packed bites that burst in the mouth.
Sodium alginate is also used to thicken and stabilize emulsions, foams, and sauces without adding flavor or cloudiness, making it ideal for delicate or clear preparations. It can be used in both cold and hot applications and works well with ingredients like fruit juices, broths, and dairy products. Whether you're crafting avant-garde appetizers or enhancing texture in classic sauces, sodium alginate is a versatile tool for chefs looking to push culinary boundaries.
Ingredients: Sodium Alginate manufactured from brown algae.
Nutritional information coming soon
Nutritional information coming soon