Sodium Alginate

In many ways sodium alginate has become the poster child for modernist cooking due to its use in spherification. Despite being used as an example of the "chemicals" used in molecular gastronomy it is actually a natural gelling agent taken from the cell walls of brown algae.

It easily disperses, hydrates, and gels in any temperature of liquid. Sodium alginate gels when it comes in contact with calcium. It also has many uses other than spherification such as thickening and general gelling.

Sodium alginate works best in non-acidic mixtures. If you are trying to use it in something acidic you can usually add sodium citrate to alter the pH before adding the sodium alginate.

You can discover more information about sodium alginate from my how to use sodium alginate guide or any of the sodium alginate articles and recipes below.

Sodium Alginate Recipes and Articles

• Concepts: Appetizer, Calcium Chloride, Calcium Lactate, Caviar, Deviled Egg, Direct Spherification, Egg, Party Foods, Pork, Sodium Alginate, Sodium Alginate Caviar, Sodium Alginate Direct Spherification, Spherification
  
  Info: This recipe combines crispy pulled pork and savory deviled egg with a burst of spicy chipotle flavor into one of the more unique combinations. The crispy pulled pork can be used as a garnish for many dishes, and a topper for fish or salads. Chipotle Caviar and Crispy Pulled Pork Recipe
• Concepts: Appetizer, Calcium Lactate, Fruit, Party Foods, Sodium Alginate, Sodium Alginate Reverse Spherification, Soup, Spheres, Spherification
  
  Info: This recipe makes fresh cantaloupe and honeydew melons into a simple flavorful soup, then turns it into little spheres that my guests can pop into their mouths. By using a modernist spherification technique and the modernist ingredients of calcium lactate and sodium alginate, you too can make a fun take on this favorite summer food! Melon Soup Spheres Recipe
• Concepts: Calcium Lactate, Caviar, Direct Spherification, Garnishes, Recipe, Sodium Alginate, Sodium Alginate Caviar, Sodium Alginate Direct Spherification, Spherification
  
  Info: Using miniature spheres, referred to as caviar, is a great way to add little bursts of flavor to dishes. Here we use a chipotle water but you can use the same technique on any liquid that doesn't contain calcium. Chipotle Caviar Recipe
• Concepts: Calcium Lactate, Reverse Spherification, Sodium Alginate, Spherification
  
  Info: Sodium alginate is most well known for its use in spherification. It is a natural gelling agent taken from the cell walls of brown algae. It easily disperses, hydrates, and gels in any temperature of liquid. Sodium alginate gels when it comes in contact with calcium. It also has many uses other than spherification such as thickening and general gelling. It works best in non-acidic mixtures. Sodium Alginate
• Concepts: Calcium Lactate, Fruit, Recipe, Reverse Spherification, Sodium Alginate, Sodium Alginate Reverse Spherification, Spheres, Spherification
  
  Info: One of the most interesting things in molecular gastronomy is spherification. Spherification is basically a process that seals a liquid in a jelly like membrane. There are several ways to accomplish this but in this article we will focus on the method of reverse spherification using calcium lactate and sodium alginate. When the calcium and the sodium alginate come in contact they form a membrane, encapsulating anything inside of it. Spherified Mango Ravioli Recipe

Chipotle Caviar and Crispy Pulled Pork Recipe

This recipe combines crispy pulled pork and savory deviled egg with a burst of spicy chipotle flavor into one of the more unique combinations. The crispy pulled pork can be used as a garnish for many dishes, and a topper for fish or salads.

Melon Soup Spheres Recipe

This recipe makes fresh cantaloupe and honeydew melons into a simple flavorful soup, then turns it into little spheres that my guests can pop into their mouths. By using a modernist spherification technique and the modernist ingredients of calcium lactate and sodium alginate, you too can make a fun take on this favorite summer food!

Sodium Alginate

Sodium alginate is most well known for its use in spherification. It is a natural gelling agent taken from the cell walls of brown algae.

It easily disperses, hydrates, and gels in any temperature of liquid. Sodium alginate gels when it comes in contact with calcium. It also has many uses other than spherification such as thickening and general gelling. It works best in non-acidic mixtures.

Spherified Mango Ravioli Recipe

One of the most interesting things in molecular gastronomy is spherification. Spherification is basically a process that seals a liquid in a jelly like membrane. There are several ways to accomplish this but in this article we will focus on the method of reverse spherification using calcium lactate and sodium alginate. When the calcium and the sodium alginate come in contact they form a membrane, encapsulating anything inside of it.

Sodium Alginate Forum Topics

Like What You've Read?

If so, please join the more than 19,000 people who receive my exclusive newsletter and get a FREE COPY of my printable modernist ingredient cheatsheet.
Just click on the green button below!

Get Started!

Did you enjoy this?
I'd really appreciate you sharing it with your friends: