Finding your suitable sodium alginate is not easy. You may need consider between hundred or thousand products from many store. In this article, we make a short list of the best sodium alginate including detail information and customer reviews. Let’s find out which is your favorite one.
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Reviews
1. Druids Grove Sodium Alginate Vegan Non-GMO Gluten-Free OU Kosher Certified - 8 oz.
Feature
A natural thickening and gelling agent made from certain species of brown seaweedThis product is Non-GMO
This product is certified Kosher (Pareve) by the Orthodox Union
Creates a hard, brittle gel with the addition of calcium salts (calcium chloride, calcium lactate, calcium gluconate)
Does not need to be heated to form a gel
2. Food Grade Sodium Alginate (Molecular Gastronomy) Non-GMO Vegan OU Kosher Certified- 100g/4oz
Feature
100% Food Grade (beware cheap industrial grade products not meant for human consumption)Made from natural brown seaweed
Has just the right viscosity for both direct and reverse Spherification
Highest Quality Assured by Strict Orthodox Union Certification Standards
Perfect for Molecular Gastronomy and Modernist Cooking applications
3. Sodium Alginate - Food Grade - 2 Ounces - Molecular Gastronomy
Feature
Sodium AlginateFood Grade
For Molecular Gastronomy Use
Powder Form
Description
Sodium Alginate Powder for Molecular Gastronomy / Food Grade. Used to increase viscosity & as an emulsifier. Also used in the production of gel-like foods such as bakers "chellies" (alginate jam). Combine with calcium lactate to create spheres of liquid surrounded by a thin jelly membrane.4. Reverse Spherification Kit (Molecular Gastronomy) Non-GMO Gluten-Free Vegan OU Kosher Certified Ingredients
Feature
Create spherified caviar and ravioli in your own kitchen.FREE Spherification Video Course included
Contains enough ingredients to make 8 cups of spherified liquids.
Use the spheres to dress up your cuisine or cocktails.
Amaze your friends and family
Description
This Frozen Reverse Spherification Kit contains everything that you need to get started making spherified liquids. this process is the easiest way to learn to create amazing bursts of flavor to enhance any dish or cocktail. Includes complete instructions and tips, a reverse spherification mold, and enough ingredients to make 8 cups of spherified liquids: 50g Calcium Lactate 50g Sodium Alginate5. Food Grade Calcium Lactate (Molecular Gastronomy) Non-GMO Vegan OU Kosher Certified - 400g/14oz
Feature
100% Food Grade (beware cheap industrial grade products not meant for human consumption)Highest Quality Assured by Strict Orthodox Union Certification Standards
Used to set Sodium Alginate in the Spherification process
Flavorless and can be used in Reverse Spherification. Can also be used to replace Calcium Chloride in Direct Spherification
Perfect for Molecular Gastronomy and Modernist Cooking applications
6. Sodium Alginate - Food Grade - 16 Ounces
Feature
Flavorless GumFor Increasing Viscosity and as a Emulsifier
Used to make gel-like foods (i.e. bakers "Chellies")
Molecular Gastronomy
Powder Form
Description
From Wikipedia: As a flavorless gum, it is used by the foods industry to increase viscosity and as an emulsifier. As a food additive, sodium alginate is used especially in the production of gel-like foods. For example, bakers' "Chellies" are often gelled alginate "jam." Also, the pimento stuffing in prepared cocktail olives is usually injected as a slurry at the same time that the stone is ejected; the slurry is subsequently set by immersing the olive in a solution of a calcium salt, which causes rapid gelation by electrostatic cross-linking In recent years, sodium alginate has been used in molecular gastronomy. Ferran Adri pioneered the technique, and it has since been used by chefs such as Grant Achatz and Heston Blumenthal. Sodium alginate is combined with calcium lactate or similar compounds to create spheres of liquid surrounded by a thin jelly membrane.7. Food Grade Calcium Chloride (Molecular Gastronomy) Non-GMO Vegan OU Kosher Certified - 50g/2oz
Feature
100% Food Grade (beware cheap industrial grade products not meant for human consumption)Highest Quality Assured by Strict Orthodox Union Certification Standards
Used to set Sodium Alginate in the Spherification process
Best source of calcium for direct Spherification setting bath. Should not be used in Reverse Spherification due to bitter taste.
Perfect for Molecular Gastronomy and Modernist Cooking applications
8. Sodium Alginate + Calcium Lactate Value Pack Non-GMO Vegan OU Kosher Certified - 100g/4oz (Bundle with 2 items)
Feature
This bundle contains one package each of Sodium Alginate and Calcium LactateHighest Quality Assured by Strict Orthodox Union Certification Standards
Includes access to FREE Online Spherification Video Course
The easiest way to get started learning Molecular Gastronomy/Modernist Cooking
Modernist Pantry is the Official Ingredient Brand of Modernist Cuisine
Description
This value pack contains both Sodium Alginate and Calcium Lactate, which are used in Molecular Gastronomy to turn liquids into flavor pearls. This spherification technique is taught in an online video course, access to which is included with this package. This is the easiest way to get started with one of the most popular Modernist Cooking techniques. Ingredients are 100% Food Grade. Beware cheap industrial grade versions of these products.9. Sodium Alginate - Food Grade - 4 Ounces
Feature
Flavorless GumFor Increasing Viscosity and as a Emulsifier
Used to make gel-like foods (i.e. bakers "Chellies")
Molecular Gastronomy
Powder Form
Description
From Wikipedia: As a flavorless gum, it is used by the foods industry to increase viscosity and as an emulsifier. As a food additive, sodium alginate is used especially in the production of gel-like foods. For example, bakers' "Chellies" are often gelled alginate "jam." Also, the pimento stuffing in prepared cocktail olives is usually injected as a slurry at the same time that the stone is ejected; the slurry is subsequently set by immersing the olive in a solution of a calcium salt, which causes rapid gelation by electrostatic cross-linking In recent years, sodium alginate has been used in molecular gastronomy. Ferran Adri pioneered the technique, and it has since been used by chefs such as Grant Achatz and Heston Blumenthal. Sodium alginate is combined with calcium lactate or similar compounds to create spheres of liquid surrounded by a thin jelly membrane.10. Food Grade Sodium Alginate (Molecular Gastronomy) Non-GMO Vegan OU Kosher Certified - 400g/14oz
Feature
100% Food Grade (beware cheap industrial grade products not meant for human consumption)Made from natural brown seaweed
The ideal viscosity for both direct and reverse spherification
Highest Quality Assured by Strict Orthodox Union Certification Standards
Perfect for Molecular Gastronomy and Modernist Cooking applications
11. Food Grade Sodium Alginate (Molecular Gastronomy) Non-GMO Vegan OU Kosher Certified - 50g/2oz
Feature
100% Food Grade (beware cheap industrial grade products not meant for human consumption)Made from natural brown seaweed
Has just the right viscosity for both direct and reverse Spherification
Highest Quality Assured by Strict Orthodox Union Certification Standards
Perfect for Molecular Gastronomy and Modernist Cooking applications
12. WillPowder Sodium Alginate, 16-Ounce Container
Feature
Pack of one, 16-ounceNo discernable flavor.
Description
Works as a cold gelling agent -needs no heat to gel. Gels in the presence of calcium compounds. Used w/ calcium chloride to make caviar & spheres.13. Spherification Kit [Molecular Gastronomy] Non-GMO Vegan OU Kosher Certified Ingredients
Feature
Create spherified caviar in your own kitchen.Highest Quality Assured by Strict Orthodox Union Certification Standards
Includes complete instructions, recipe and troubleshooting tips.
Makes up to 17 cups of caviar
Amaze your family & friends.
Description
This Spherification Kit contains everything that you need to get started making spherified caviar and ravioli. Includes complete instructions, 60cc syringe, and enough ingredients to make 17 cups of caviar: 50g Sodium Alginate 50g Calcium Chloride 50g Sodium Citrate14. Sodium Alginate in Powder Form - 8 oz / 226.8 g - Food Grade Thickening Agent - For Chefs and Cooks - Organic and 100% Natural - Available in 2 / 8 / 16 oz
Feature
SAFE TO EAT - Cape Crystal powders are made for the kitchen and can be trusted in your foods. 100% vegan safe, gluten-free, and non-GMO!CULINARY GELLING AGENT - Emulsify in liquids to create sauces, syrups, dressings, gravies, mayonnaise, and pie fillings. Perfect for molecular gastronomy applications!
PROPERLY PREPARE MEATS - Used as a meat binder to produce nuggets, roasts, meat loaves, and steaks. Features the correct viscosity for direct or reverse spherification!
CREATE CAVIAR EFFECT - Features the correct viscosity for direct or reverse spherification; a unique cooking technique developed by Chef Ferran Adria at el Bulli restaurant in 2003!
100% SATISFACTION GUARANTEED - If you are not absolutely happy with your purchase for any reason, simply send if back for a full refund. No questions asked!
Description
Cape Crystal Sodium Alginate Powder 2oz / 8oz / 16oz
Sodium Alginate is a necessary ingredient to prepare many of your favorite recipes from scratch.
Cape Crystal offers the most DEPENDABLE sodium alginate powder available today for modernist cooking applications!
YOU CAN TRUST OUR PROCESS! Unlike cheaper alternatives that are may be not be as pure, our product is 100% food grade and safe to use in cooking!
CREATE POPULAR MEALS! Stop buying frozen foods and microwavables. Treat your family and guests right with a true home cooked meal!
ENDLESS USES! Used to prepare and enhance shrimp substitutes, caviar, ice cream, beer, wine, fish, and several other culinary delicacies!
100% MONEY BACK GUARANTEE
We guarantee that you will be absolutely happy with your purchase. If for any reason you are not satisfied with your order, simply send it back for a 100% refund! No questions asked!
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