Faux caviar made with sodium alginate. Known in modern gastronomy as spherification.

Transforming Culinary Art with Sodium Alginate Gels and Spherification

1. Sodium Alginate's Culinary Magic: Sodium Alginate, derived from brown seaweeds, is a hydrocolloid renowned for its remarkable gelling and spherification properties, making it a go-to choice for creating culinary marvels.

2. Creating Culinary Wonders with Sodium Alginate:

   • Spherification technique: Combine sodium alginate with flavorful liquids (1-3% sodium alginate, 0.5-1% calcium chloride) to form delicate spheres bursting with taste.
   • Gelled delights: Mix 0.5-1% sodium alginate into fruit purees or sauces before setting to craft visually stunning and palate-pleasing gels.
   • Culinary innovation: Experiment with sodium alginate (0.1-0.5%) to transform liquids into unique textures, from caviar-like spheres to edible membranes.

3. Elevating Culinary Creations:

   • Sodium Alginate opens doors to molecular gastronomy, enabling chefs to create imaginative and visually captivating dishes.
   • It empowers culinary artists to surprise diners with textures and presentations that elevate the dining experience.
4. Delicious Recipes
5. Sources: 

1. Delicious and Magic Spherification Using Sodium Alginate – Cape Crystal Brands
2. All About Molecular Gastronomy – Cape Crystal Brands
3. Reverse Spherification – Cape Crystal Brands
4. Three Methods of Spherification – Cape Crystal Brands
5. Creating Faux Caviar Using Reverse Spherification – Cape Crystal Brands
6. Things To Consider For Buying Pure Alginate Powder – Cape Crystal Brands