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Sodium Alginate is a thickening substance, which when combined with calcium chloride, forms the gel-like product to become the basis for your "caviar"! It can thicken, emulsify or increase the viscosity of liquids.To make a sweet addition to your meal why not pair Sodium Alginate with Raspberry powder to create the most luscious raspberry caviar you have ever tasted.
Recipes, Links & More...
Sodium Alginate listed one of the 5 Molecular Gastronomy home cook staples! For ideas about spherification click here to see a large apricot "yolk", here to see the infamous mango caviar or here for apple caviar. For an update on our Molecular Gastronomy range, read our blog post here.