Gastronomical™ Sodium Alginate (100 g) & Calcium Lactate (100 g) - Molecular Gastronomy 

Sodium Alginate (E401):

Sodium alginate is extracted from seaweed and is used for the spherification process in molecular gastronomy (eg pearls). It forms a gel in the presence of calcium ions. Add the sodium alginate powder to flavoured liquid and purées. 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 begins gelling in the presence of calcium, do not use it in a high-calcium liquid (eg milk). In case of hard water (high-calcium content), use a calcium sequestrant (eg, sodium). 

Calcium Lactate (E327):

Calcium lactate provides calcium salts in a soluble form to react with sodium alginate. Calcium lactate works well in the production of drops, pearls and all shapes of spaghetti by immersion of alginate solution in a calcium-setting bath. Use from 1 to 9% calcium lactate to provide calcium ions in setting baths for hydrocolloids that react with calcium ions (sodium alginate, gellan, pectin, caragennenans (iota or kappa). 

Get Started:

If you're a beginner, the best way to get started learning molecular gastronomy is with this double pack containing 1 x 100 g sodium alginate and 1 x 100 g calcium lactate. If you're more experienced and use these items regularly, you can select from our range of these products in larger sizes (250 g to 1 kg). 

The items are 100% food-grade. Beware of other sellers who may be selling 'industrial grade' products which do not meet the necessary standards to be deemed 'food-grade'. 

Best before: 3+ years.

Storage: Store in a cool, dry place.

Other Products: Other products in our range include organic Agar Agar (more than 3,000 sales to date), organic Carrageenan (Kappa), organic guar gum, organic gum arabic, organic xanthan gum, and Carboxymethyl Cellulose (CMC) powders.

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