Sodium Alginate is used in conjunction with Calcium Lactate in the process of spherification or the creation of caviar. You can create small caviar like pearls using Agar Agar also, but with a combination of Calcium Lactate and Sodium Alginate the gelification only takes place on the outer layer, while the inner part stays liquid.
As the name suggests Sodium Aliginate is a salt derivative that is present is algae, brown algae from the North Atlantic, Asia and South America to be specific. Sodium Alginate was discovered in 1881 by E.C.C. Stanford.
Sodium Alginate is not just a key ingredient in Spherification. This product is widely used throughout the food industry in baked goods for cream fillings and jelly’s, when added to ice cream it facilitates smaller ice crystals and as such smoother ice cream and can also be used as a thickening agent in sauces. These are just a few of the uses this highly diverse additive can be used for. Check out our blog or the Molecule-R cookbook for more details.
These Canisters are the perfect size and are designed to accompany many of the recipes found in the Molecule-R Cookbook.