Spherification Ingredients :  40g food grade Sodium alginate + 40gr Calcium Lactate

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

Contains Both Pure Food grade Sodium Alginate and Calcium Lactate  ( 40g of each ) .

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

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 

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 'caviar' .

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 vacuum sealed pouches, with zipper ,