CALCIUM CHLORIDE POWDER 75g + PURE SODIUM ALGINATE 75g   -

SODIUM ALGINATE E 401

It is  extracted from  seaweed,  and is used  for the spherification process ,

It forms a gel in the presence of calcium ions.

Add the alginate powder  to flavoured liquid and purées,and use a syringe to squeeze

droplets into a calcium bath, where they turn into gellified 'caviar'

Switch around the two ingredients for 'reverse spherification'

Using a sodium alginate bath and a calcium containing purée.

For spherification use 0.2 to 1% of sodium alginate by weight of liquid

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).

CALCIUM CHLORIDE POWDER E 509:

Made from salt and calcium carbonate ( Solvay process ), no chlorine involved.

This product is sold as a fine white powder , for better dissolution.

It is used extensively in  the different methods of gelification of sodium alginate

It is also added to fresh-cut fruits to keep them firm and extend their shelf life.

Key ingredient in cheese making.

Use this bath for Spherification :

5 to 6.5 Gramms  CALCIUM CHLORIDE POWDER

1L WATER

This calcium setting bath can be kept unrefrigerated indefinitely

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

Contains Both Pure Sodium Alginate and Calcium Chloride Powder ( 75g of each )

Ingredients are 100% Food Grade

(Beware of industrial , feed or cosmetic  grade versions of these products).

After dissolution, Food grade Calcium Chloride forms a clear, colorless solution.

Sold in vacuum sealed pouches.