Sodium Alginate 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...)
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...)