Sodium alginate is a thickening and gelling agent that forms heat stable gels in the presence of calcium. This property allows cooks to make small gelled spheres, in a technique known as spherification. Sodium alginate has been used in the food industry for many years for the production of gel-like foods – for example, the pimento stuffing in prepared cocktail olives.
Sodium Alginate powder is essential for molecular gastronomy spherification technique. Food grade Sodium Alginate is a natural...
DESCRIPTION Molecular gastronomy kit Bring your culinary creativity to the next level...
Calcium Lactate is ideal to increase the calcium content of the main ingredient in Reverse Spherification....