The Story
Origin: Gum extracted from the cell walls of brown seaweed. Sodium alginate has no discernable flavor.
Application: Most commonly used with calcium chloride setting bath to make caviar/spheres. It easily disperses and gels in any temperature liquid and is also used as a thickening and anti-settling agent in ice creams, yogurt, cream, cheese and salad dressings.
Also as a setting bath for reverse spherification.

Available in 60g jar.
Ingredients: sodium alginate
Description
Origin: Gum extracted from the cell walls of brown seaweed. Sodium alginate has no discernable flavor.
Application: Most commonly used with calcium chloride setting bath to make caviar/spheres. It easily disperses and gels in any temperature liquid and is also used as a thickening and anti-settling agent in ice creams, yogurt, cream, cheese and salad dressings.
Also as a setting bath for reverse spherification.

Available in 60g jar.
Ingredients: sodium alginate
