Sodium Alginate, Algin, Food Grade Sodium Alginate Powder, Natural Seaweed Thickener & Stabilizer - for Molecular Gastronomy, Caviar Spheres,
BHD 12
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Product Details
- Sodium Alginate is a natural polysaccharide extracted from brown seaweed (kelp). It is a food-grade, gluten‑free, and vegan thickening/gelling agent widely used in professional kitchens and home cooking.
- Use sturdy kraft paper self sealing bags for packaging.
- Primary Culinary Use – Spherification: When Sodium Alginate is dissolved in a flavored liquid (without calcium) and then dripped into a calcium bath (e.g., calcium lactate or calcium chloride), it instantly forms a thin gel membrane around the droplet, creating “caviar” or “yolks.” Use this technique to make fruit juice pearls, mock caviar, or liquid‑centered spheres for desserts and cocktails.
- Everyday Food Applications: Beyond spherification, Sodium Alginate serves as an excellent thickener and stabilizer. Add 0.5‑2% (by weight) to: ice cream bases (prevents ice crystals), salad dressings (improves mouthfeel), jams/jellies (reduces syneresis), and plant‑based meat (binds moisture). It also works as a fat replacer in low‑calorie sauces and as a gluten‑free binder in baked goods.
- How to Use: ① Dissolve first: Slowly sprinkle the powder into cold water or another non‑acidic liquid (pH >5) while whisking vigorously to avoid lumps. Let it hydrate for 30‑60 minutes (or heat gently) to achieve a clear, viscous solution.② For spherification: Add 0.5‑1% alginate to your flavored base; for direct thickening, use 0.2‑0.5%.③ For gels: Combine with a calcium source to create firm, heat‑stable gels.
| Package Dimensions | 6.6 x 4.33 x 0.7 inches (16.8 x 11 x 1.8 cm); 3.04 ounces (86.18 grams) |
| Manufacturer | Vectochem |
| Units | 1 Count |
Product Description
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BHD 12
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