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View comparePure Sodium Alginate (Molecular Gastronomy) ⊘ Non-Gmo Vegan Ou Kosher Certified - 400G/14Oz
Pure Sodium Alginate (Molecular Gastronomy) ⊘ Non-Gmo Vegan Ou Kosher Certified - 400G/14Oz
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$69.99
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$99.99
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SKU
WBGROB00GDHU1EEVendor
Modernist PantryProduct Type
Sauces & MarinadesCouldn't load pickup availability
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Description
Description
100% Pure Food Grade Sodium Alginate Powder (e401) for use in spherification and molecular gastronomy. Sodium Alginate (E401) is extracted from brown seaweed. It is used as a stabilizer for ice cream, yogurt, cream, and cheese. It acts as a thickener and emulsifier for salad, pudding, jam, tomato juice, and canned products. It is a hydration agent for noodles, bread, cool and frozen products. In the presence of calcium and acid mediums, it forms resilient gels. It is a cold gelling agent that needs no heat to gel. It is most commonly used with calcium lactate or calcium chloride in the spherification process.
Safety & Compliance
Safety & Compliance
⚠️ WARNING (California Proposition 65):
This product may contain chemicals known to the State of California to cause cancer, birth defects, or other reproductive harm.
For more information, please visit www.P65Warnings.ca.gov.
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Reviews
Frequently Asked Questions
- Q: What is Sodium Alginate and how is it used in molecular gastronomy? A: Sodium Alginate is a natural polysaccharide derived from brown seaweed, commonly used in molecular gastronomy for spherification, a technique that creates gel-like spheres filled with flavorful liquids. It acts as a stabilizer, thickener, and emulsifier, making it ideal for various culinary applications.
- Q: Is this Sodium Alginate safe for consumption? A: Yes, our Pure Sodium Alginate is 100% food grade and certified Non-GMO, Vegan, and OU Kosher. It is specifically produced for human consumption, unlike industrial-grade products that may not be safe.
- Q: How do I use Sodium Alginate for spherification? A: To use Sodium Alginate for spherification, mix it with your chosen liquid to create a solution, then combine it with calcium lactate or calcium chloride in a separate bath. This process allows the Sodium Alginate to form resilient gels without the need for heat.
- Q: What are the storage recommendations for Sodium Alginate? A: Store Sodium Alginate in a cool, dry place away from direct sunlight. Ensure the container is sealed tightly to maintain its quality and prevent moisture absorption.
- Q: Can I use Sodium Alginate in other recipes besides spherification? A: Absolutely! Sodium Alginate can be used in various recipes as a thickening agent for sauces, soups, and desserts, as well as a stabilizer for ice creams and yogurts, enhancing texture and consistency.