Sodium Alginate Food Service

Sodium Alginate Chef Lab is a natural gelling agent (E-401) extracted from brown seaweed, widely used in creative cuisine and molecular gastronomy.

It forms gels in the presence of calcium, making it possible to create spherifications with smooth textures and well-defined membranes. It is ideal for both direct and reverse spherification, allowing the preparation of liquid caviar, spheres, and other innovative applications with great technical precision.

FORMAT: 1000 g

INGREDIENTS:

Sodium alginate (E-401). Natural extract obtained from brown seaweed with gelling properties.

DOSAGE AND USE:

Use as a gelling agent in combination with calcium salts.

Recommended dosages:
Alginate base: 3–8 g/kg
Calcium bath (for direct spherification): according to application

Blend or mix with the liquid until completely dissolved and allow to rest to remove any trapped air. For direct spherification, place the preparation in a calcium bath. For reverse spherification, add calcium to the base and immerse it in an alginate bath.

APPLICATIONS:

Direct spherification

Reverse spherification

Liquid caviar

Spheres and faux egg yolks

Molecular cuisine and advanced gelling techniques