Louis Francois sodium alginate is used in the food industry as a thickener, emulsifier, and texture improver. It is also used by molecular chefs in spherification to make ‘caviar’ or flavour pearls, where it is used to form a gel in the presence of calcium ions.
For spherification use 0.5 to 1% of sodium alginate by weight of liquid. To disperse, either add it whilst vigorously stirring the liquid, or mix with another dry ingredient (such as sugar) before adding to the liquid. Because the alginate powder starts gelling in the presence of calcium, do not try to blend into a high calcium liquid, e.g. milk. And always use a low-calcium bottled water, such as Volvic.
This large 1kg tub is ideal for commercial use.
Ingredients: sodium alginate HV E401
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