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Calcium Salts? Spherification Essentials and More! WTF - Ep. 146

Sodium Alginate + Calcium Lactate Value Pack


  • Value pack of 50g each Sodium Alginate and Calcium Lactate.
  • This value pack contains both Sodium Alginate and Calcium Lactate, which are used in Molecular Gastronomy to turn liquids into flavor pearls.
  • This spherification technique is taught in an online video course, access to which is included with this package.
  • This is the easiest way to get started with one of the most popular Modernist Cooking techniques.
Returns: 30 days refund. 180 days exchanges & store credit (view details).



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Sodium Alginate is extracted from brown seaweed. It is used as a stabilizer for ice cream, yogurt, cream, and cheese. It acts as a thickener and emulsifier for salad, pudding, jam, tomato juice, and canned products. It is a hydration agent for noodles, bread, cool and frozen products. In the presence of calcium and acid mediums, it forms resilient gels. It is a cold gelling agent that needs no heat to gel. It is most commonly used with calcium lactate or calcium chloride in the spherification process.

Calcium Lactate can be used together with calcium gluconate to form a calcium-rich product and is perfect for reverse spherification (dipped in sodium alginate bath) without adding any flavor at all to the end product. It is soluble in cold liquids and can be used with acidic, high alcohol, or fatty mediums.

Other Details

Dietary Attributes:
Plant-Based, Gluten-Free, Kosher (OU)
Documentation - Sodium Alginate:
Documentation - Calcium Lactate:
Ingredient List:
Sodium Alginate, Calcium Lactate