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Description:
Sodium Alginate in a large 500g pot. Sodium Alginate is made from a brown seaweed (Laminaria, Macrocystis). It is widely used in cooking as a thickener, emulsifier and texturiser. However it is most well know because of its unique property of cold gelling in the presence of calcium ions - and the popularising of the technique named 'spherification' by the Adria brothers.
Properties:
Sodium Alginate is a gelling agent that dilutes when cold with strong agitation.
It can be used to create soft or firm heat-resistant gels.
Sodium alginate can be used to produce foams.
Sodium Alginate is also commonly used as a thickener, emulsifier and texture improver.
Use in Spherification and Reverse spherification.
Sodium Alginate forms irreversible gels that are heat stable.
Other ingredients can be added to inhibit gelation.
Applications:
Jellies and fruit preparations.
Restructured fruit and vegetables.
Gelled wine preserves.
Gelled tea and herbal beverages.
Mousse.
Cream and fillings.
How to use:
For spherification use 1% of sodium alginate by weight of liquid. To disperse, either add it whilst vigorously stirring the liquid, or mix with another dry ingredient (such as sugar) before adding to the liquid. Because the powder starts gelling in the presence of calcium, do not try to use in a high calcium liquid, e.g. milk. to make the process easier, make use a low-calcium bottled water. Add the powder to liquid or puree and use a syringe to squeeze droplets into a calcium bath, where they turn into caviar pealrs. Switch around the two ingredients for reverse spherification (using the sodium alginate for the water bath).
Food regulations:
Sodium alginate is a permitted food additive and is assigned EU number E401. For all commercial use, please follow our disclaimer and advice and refer to regulatory texts for limitations to use.
Storage:
Store in a dry, cool place, away from direct sunlight in its original packaging.
Best before: refer to date indicated on packaging.
Shelf life of 2 years.
Food Additive Information:
This product is an additive - please only purchase if you understand its use in food flavouring, gelling, preserving or preparation etc.
Do not consume in its concentrated form.
About Special Ingredients
Set up by food ingredients experts to focus on the growing demand from chefs for access to ingredients which until very recently had only been used by large food companies. From their factory in Derbyshire they now blend, prepare and produce a huge range of flavours and ingredients which you will now find in many of the top commercial kitchens around the world. In fact, if you saw the recent Bradley Cooper film 'Burnt', you will have noticed a lot of Special Ingredients products used in the kitchens!
Special Ingredients works closely with Westminster Kingsway College where they sponsor the Culinary Science & Kitchen Innovation Laboratory. Feedback from students using their products is used to develop new and exciting blends and innovative products.
Director Dan Booth says:
I like nothing better than developing new products. Working with Dr Rachel Edwards-Stuart has given additional scientific support to innovate and create completely new ingredients that satisfy the increasingly technical demands of todays chefs.
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