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Cocktail Pods: Colorful Classics, Fresh Ways to Imbibe. WTF - Ep. 180

Sodium Alginate

  • Hydrocolloid sourced from brown seaweed
  • Reactive with calcium ions to form gel skins in Direct and Reverse Spherification
  • Functions as general thickener and stabilizer in pies and other bakery applications
  • Cold/hot soluble, does not need to be heated to gel
  • *Commercial sizing requires a 1-2 day processing time and is not eligible for same day shipping*
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100% Pure Food Grade Sodium Alginate Powder (e401) for use in spherification and molecular gastronomy.
Sodium Alginate (E401) 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.

Other Details

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