Perfect for spherification, gels, foams, and modernist cooking

Read Buyer's Guide: Sodium Alginate for more information

Cape Crystal Food-Grade Sodium Alginate Powder

Perfect for spherification, gels, foams, and modernist cooking

Key Benefits

• Perfect for direct and reverse spherification

• Creates gels, foams, edible films, and thickens sauces

• High purity, lab-tested, Kosher (Pareve)

• Dissolves smoothly with proper mixing

• Available in 2-oz, 8-oz, and 16-oz sizes

Properties

• Dietary: Gluten-Free, Plant-Based, Kosher (K)

• Ingredient: 100% Pure Sodium Alginate (from natural brown seaweed)

• Allergens: None

• Documentation: COA | SDS | SPECs | Certificates

What It Does

Sodium Alginate is a natural hydrocolloid that reacts with calcium ions to form thin, flexible gel membranes. It’s the key to spherification and is also widely used for controlled thickening and stabilizing in modern cooking.

Popular Uses

• Caviar Pearls: Fruit juices, cocktails, sauces

• Gels & Foams: Desserts, dressings, and creative plating

• Edible Films: Innovative garnishes and encapsulations

How to Use Sodium Alginate

Direct Spherification (Best for Low-Calcium Liquids)

1. Blend 0.5%–1.0% Sodium Alginate into your flavored liquid.

2. Drop into a calcium bath to form delicate pearls.

3. Rinse and serve immediately (skins will continue thickening over time).

Reverse Spherification (Best for Calcium-Rich Liquids or Longer Hold)

1. Add calcium to your liquid (or use naturally calcium-rich liquids).

2. Freeze into portions or spheres.

3. Dip spheres into a Sodium Alginate bath until a thin skin forms.

4. Rinse and serve — pearls keep their texture longer than in direct spherification.

Pro Tips

• Use low-calcium water for alginate solutions and baths.

• Rest mixtures 15–30 minutes to remove air bubbles before use.

• For a clean flavor, use Calcium Lactate instead of Calcium Chloride.

• Strain alginate solutions for a smoother finish.

Pair With

• Calcium Chloride (for classic spherification)

• Calcium Lactate Gluconate (clean-tasting calcium source)

• Molecular Gastronomy Kits & Tools

• Sodium Citrate (for cheese sauces and pH adjustment)

Storage & Shelf Life

• Store tightly sealed in a cool, dry place.

• Shelf life: see package date.

Why Cape Crystal

• Specialist in modernist hydrocolloids and texture systems

• Chef-trusted quality with reliable results

• Friendly customer support and educational guides

Frequently Asked Questions

Q: How much should I use?
A: Start at 0.5%–1.0% by weight. Example: 2.5–5 g per 500 g liquid.

Q: Can I use it with any liquid?
A: Works best with low-calcium liquids for direct spherification. For dairy or juices high in calcium, use reverse spherification.

Q: Why do my pearls get thicker skins over time?
A: That’s normal in direct spherification — the membrane keeps thickening. Serve soon after making, or use reverse spherification for longer hold.

Q: Is it vegan and gluten-free?
A: Yes. It’s plant-based, gluten-free, and Kosher (Pareve).

Customer Reviews

⭐️⭐️⭐️⭐️⭐️ “Made brilliant passion-fruit caviar on the first try.”
⭐️⭐️⭐️⭐️⭐️ “Reliable set and great clarity — my go-to brand for spherification.”

Call to Action

Ready to create stunning pearls, foams, and gels? Order Cape Crystal Sodium Alginate today and take your cooking to the next level!

For further reading:

What is Sodium Alginate? 

Sodium Alginate

What is Alginate?

When and How to Use Sodium Alginate in Your Food Product

Unleash the Power of Sodium Alginate Thickener in Food

Hydrocolloid: Sodium Alginate

Sodium Alginate: The Backbone of Spherification

Magic Spherification with Alginate

Sodium Alginate Uses

Kitchen Innovations: Unlocking the Power of Culinary Gelling with Sodium Alginate