Sodium alginate

These impressive molecular mango spheres are sure to be a hit at your next party! Dress them up on the serving spoons or put on top of your favorite dessert.

Besides the food industry where sodium alginate is used in spherification in modern gastronomy, it has many beneficial uses across a wide variety of industries. Alginates are salts of alginic acid taking the form of sodium, calcium, and/or ammonium alginate precipitated from brown seaweed (algae). #sodiumalginate #uses #spherification

This post is part of a larger series devoted to a Molecular Gastronomy focused meal I made: Molecular Gastronomy with an Asian Twist Spherification is a modern molecular gastronomy technique that was first invented at El Bulli by Ferran Adria in 2003. While visiting a company called Griffith España, Adria and his team discovered a...Read More »

Spherification is the culinary process of shaping a liquid into spheres usually using sodium alginate such as Cape Crystal Brands Sodium Alginate mixed with either calcium chloride or calcium glucate lactate. Upon completion, the result appears to resemble caviar. The technique was accidentally discovered by Unilever in the 1950s and brought to the modernist cuisine by the creative team at elBulli under the direction of executive chef Ferran Adrià. #spherificationprocess #spherification

Molecular Gastronomy Recipes

A part of our Kitchen Theory ‘Elements’ multi sensory dining events we are using the reverse spherification process as a main element on our ‘Sea Spheres’ dish. (note: this event […]

This tasty and artistic food recipe requires the use of Sodium Alginate and Calcium Lactate Gluconate. Calcium Lactate Gluconate is ideal to increase the calcium content of the main ingredient in the reverse spherification process. But a second ingredient, Xanthan Gum, which is a thickener is often also used when the main ingredient density is too liquid to form spheres in the alginate bath. #reversespherification #foodrecipe #sodiumalginate #xanthangum

Sodium alginate is most well known for its use in spherification. It is a natural gelling agent taken from the cell walls of brown algae.

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Make string out of sodium alginate, an algael polymer, and see what you can craft out of it in this simple chemistry activity.

A revolutionary project that replaces clay with eggshells in combination with sodium alginate made from brown algae #isoladesigndistrict #isoladesigncommunity#sustainabledesign#eggshells

Sodium Alginate is a natural polysaccharide product extracted from brown seaweed that grows in cold water regions. It is soluble in cold and hot water with strong agitation and can thicken and bind. I...

About this item VEGAN AND SAFE: 100% pure ingredients with no additives. Our sodium alginate extracted from natural seaweed, it is naturally decomposed and has a good safety profile, making it a reliable choice for food applications with zero harmful additives. MAKE POPPING BEADS: Sodium alginate is a special culinary tool whose gelling properties make it ideal for creating unique food looks, such as caviar-like spheres and delicious gel cubes. THICKENING AGENNT: Sodium alginate acts as a…

This classic (but epic) is loaded to the hilt with both cheddar and gruyère cheese, both in the form of a smooth béchamel and with fistfuls of grated goodness.

Lena on Instagram: "How to turn sodium alginate into shimmering organic yarn: mix 15% calcium chloride with water mix 5-15% alginate with water add some color Fill your alginate into a syringe and inject it into the calcium chloride #yarnart #yarninspiration #yarn"

SODIUM ALGINATE & SPHERIFICATION

Material Experiments | Exploring root-based materials 🌿 • Natural dyes & mica powders for coloration. • Glycerol treatments to enhance flexibility. • Heat pressing to adjust strength and density. • Sodium alginate coatings for biodegradable protection. #roots #Biodesign #biofabrication #materialresearch #biofabricate #textiles

About this item VEGAN AND SAFE: 100% pure ingredients with no additives. Our sodium alginate extracted from natural seaweed, it is naturally decomposed and has a good safety profile, making it a reliable choice for food applications with zero harmful additives. MAKE POPPING BEADS: Sodium alginate is a special culinary tool whose gelling properties make it ideal for creating unique food looks, such as caviar-like spheres and delicious gel cubes. THICKENING AGENNT: Sodium alginate acts as a…

The term molecular gastronomy was coined in 1988 by Hungarian physicist Nicholas Kurti and French chemist Hervé This, who developed the approach of exploring the scientific principles behind traditional cooking techniques. Molecular caviar is made through the technique of spherification, where a flavored liquid, such as fruit juice, is combined with powdered sodium alginate, then added by droplets into a solution of cold calcium chloride. #moleculargastronomy #molecular #gastronomy