Spherification Ingredients :  Food grade Premium Sodium alginate and  Calcium Lactate ( 100g +100g)

The easiest way to get started learning Molecular Gastronomy / Modernist Cooking 

Contains Both Pure Food grade Sodium Alginate and Calcium Lactate  in individual sealed bags. 

Sodium alginate E 401 is extracted from seaweeds and form a resilient gel in presence of calcium ions. 

Because sodium alginate  starts gelling in the presence of calcium, do not use in a high calcium liquid, e.g. milk. 

In case of hard water ( high calcium content), use a calcium sequestrant ( eg.  Sodium  citrate  or sodium gluconate). - both available in our store.

Calcium lactate E 327 , provides the necessary calcium ions for the alginate to gel; it’s taste is more discreet than calcium chloride (salty and sometimes bitter / metallic) 

Calcium lactate contains NO animal product. 

Both ingredients sodium alginate and calcium lactate are vegan ,gluten free and non-GMO

How to use: Mix the alginate powder in the flavoured liquid or puree, and use a syringe to squeeze droplets into a calcium bath, where they turn into gellified  spheres.  Use 2 to 10g of Sodium alginate per litre of liquid to be gelled.  For the calcium bath , dissolve 5 to 10 gr of calcium lactate per litre of water.  Sold in 2 distinctive vacuum sealed pouches, with zipper     FREE Express Postage  Australia wide ,with tracking