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Sodium Alginate a tool for Molecular Gastronomy

Sodium alginate (algin) is a natural gelling agent derived from seaweed. It has been a popular hydrocolloid in the food industry for many years.

It is unique in that it is soluble in cold and hot liquids and forms irreversible gels in the presence of calcium.

Recently algin has gained popularity beyond commercial food manufacturers with its use in molecular gastronomy with its ability to thicken, stabilise foams, and its use in spherification for the creation of pearls, spheres and mock caviar.

Algin can be used both directly by dissolving it into the liquid that needs to be gelled, such as in the case of basic spherification. Or it may also be used inversely, by adding it directly to a bath, as in the case of reverse spherification. Either way, the solution that does not contain the align must be rich in calcium for the gel network to form. Often Calcium Chloride is used as the calcium source for this reaction.

Out of demand from our customers ingredientStop now offers convenient 1kg packs of Sodium Alginate and Calcium Chloride.

Calcium supplementation
Gastric surgery of many kinds, but particularly to the stomach itself, often leads to a reduction in the ability to absorb calcium, thus risking reduction in bone strength. This we learned from customers who were referred to us by their surgeons as part of their recovery process.
Calcium citrate is easily water-soluble, and so more easily absorbed than most other sources of dietary calcium. It also lacks the bitterness of calcium chloride, and the off-notes of calcium lactate., so can be drunk in water or juice, or even simply sprinkled on cereal.
Whether you have had surgery, or just feel that you need to increase your calcium intake, here is your answer. Of course, check with your doctor about suitable dose rates for your needs.