Sodium alginated

What is sodium alginate?

Sodium alginate is a natural polysaccharide extracted from brown algae, especially species such as Macrocystis pyrifera, Ascophyllum nodosum, and Laminaria digitata. It is widely used in the food industry as a thickener, stabilizer, and emulsifier due to its unique ability to form a gel when it comes into contact with calcium ions. This property makes it ideal for creating spheres, foams, and other innovative textures in the culinary world. Additionally, its natural origin and versatile applications make it a favorite among chefs experimenting with molecular gastronomy and modernist cuisine.

How to use sodium alginate?

Accurate measurement of your sodium alginate and calcium solution is essential for best results. Dissolve the sodium alginate in water or your chosen liquid using a blender or immersion blender to ensure a smooth, lump-free mixture. Let sit for a few hours or overnight to remove any air bubbles. Combine the sodium alginate solution with a calcium-rich liquid (such as calcium lactate or calcium chloride solution) to create pearls. After forming your gels, gently rinse them with water to remove excess calcium. Store them in a double boiler until ready to use in your dish. Sodium alginate is a versatile ingredient that can carry a variety of flavors. Feel free to experiment with different liquids, such as fruit juices, broths, or sauces, to create unique flavor experiences. This ingredient opens up endless possibilities for innovative food presentations and is an essential for anyone interested in culinary science.

Where to buy sodium alginate?

You can buy sodium alginate from our website. We offer sodium alginate in various quantities:

• Sodium alginate 100g
• Sodium alginate 250g
• Sodium alginate 500g
• Sodium alginate 5kg (available on request)

Remember, sodium alginate is a versatile ingredient that can transform your culinary creations. Whether you are a professional chef or a home cook, sodium alginate allows you to explore new culinary techniques and create dishes that are not only delicious but visually stunning. Happy cooking! Visit our site today to enrich your kitchen with this essential ingredient of molecular gastronomy.

Spherification

Spherification and reverse spherification are culinary techniques that use calcium lactate and sodium alginate to create gel-like spheres. In spherification, a sodium alginate solution is dropped into a calcium lactate bath, forming a gel membrane around the liquid. Reverse spherification involves dropping a calcium lactate mixture into a sodium alginate bath, producing more stable spheres. These techniques are popular in modern gastronomy to create visually striking and texturally unique dishes.