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Molecular Gastronomy
Sodium Alginate - France -
Extracted from the Kelp type seaweed (Phycophyceae Laminaria) Sodium Alginate is a natural algal polysaccharide. This gelling agent is becoming versatile additive in many food preparation due to its cold gel forming in the presence of calcium. The reaction is very fast requiring very little calcium and irreversible providing a heat stable gel without any previous heating.
Molecular Gastronomy:
Alginates are used to prepare "fruit caviar" using fruit purees in an original solid yet soft "skin" also describe as "fruit pearls". Sodium alginate can be used below 1% as thickeners, binding and gelling agents. For instant and irreversible gelling, use 1% Calcium Chloride and above (up to 4% for "pearls", meat casings...)
--- Many of our customers are often asking us about
Molecular Gastronomy recipes and blogs.
Following is a non-exhaustive list of blogs and websites where the subject is treated with knowledge, passion, and dedication (in alphabetical order):
A La Cuisine!
-
e Gullet Society
-
foodite
-
Hungry in Hogtown
-
khymos.org
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Sodium Alginate
Re-sealable foil bag 16oz / 435gr.
#702316
$ 23.75
Shipping Weight: 1.50 lbs
Quantity Desired:
Sodium Alginate
Re-sealable foil bag 5lbs / 2.3kgs
#702380
$ 98.50
Shipping Weight: 6.00 lbs
Quantity Desired:
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