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)
Blend 0.5%–1.0% Sodium Alginate into your flavored liquid.
Drop into a calcium bath to form delicate pearls.
Rinse and serve immediately (skins will continue thickening over time).
Reverse Spherification (Best for Calcium-Rich Liquids or Longer Hold)
Add calcium to your liquid (or use naturally calcium-rich liquids).
Freeze into portions or spheres.
Dip spheres into a Sodium Alginate bath until a thin skin forms.
Rinse and serve — pearls keep their texture longer than in direct spherification.
Sodium Alginate: The Basis for Molecular Gastronomy and Spherification
Sodium Alginate has many functions across cuisines, but in modern cuisine it is nothing short of magic. Its most celebrated role is as the catalyst behind spherification, transforming liquids into juice-filled pearls (“caviar”) or larger liquid-filled spheres often referred to as “ravioli.”
The Science Behind the Calcium Reaction
Unlike conventional thickening additives, Sodium Alginate is ion-reactive.
How the Alginate–Calcium Reaction Works
Sodium Alginate remains a free-flowing liquid until it encounters calcium ions. When an alginate-rich liquid meets a calcium bath (typically using calcium lactate or calcium chloride), an instant cross-linking reaction occurs.
This reaction forms a thin, membrane-like gel that encloses the liquid inside, creating stable spheres with a liquid core.
Why Cape Crystal Sodium Alginate Is Special
Not all alginates perform the same. Lower-quality alginates can introduce off-flavors or unpleasant textures.
High Clarity
Our alginates are extra-refined for exceptional transparency, ensuring that balsamic pearls or fruit caviar appear jewel-like rather than cloudy or opalescent.
Neutral Taste
We focus on maintaining a neutral pH profile so the natural flavors of juices, spirits, and broths remain front and center.
Fine Mesh for Easy Dispersion
Our ultra-fine powder disperses evenly, helping prevent clumping that can sabotage spherification bases before they even reach the bath.
Direct vs. Reverse Spherification: Which One to Use?
Understanding the difference between these techniques is essential for producing consistent, professional results—and for helping customers choose the correct approach.
Direct Spherification
In direct spherification, Sodium Alginate is blended directly into the flavored liquid, which is then dropped into a calcium bath.
Best for:
Thin liquids
Juices
Sodas
Low-calcium mixtures
Important Note: These spheres should be consumed soon after creation, as gelation continues toward the center over time.
Reverse Spherification
In reverse spherification, calcium lactate gluconate is added to the flavored liquid, which is then dropped into a Sodium Alginate bath.
Best for:
Liquids naturally high in calcium
Dairy-based mixtures
Alcohol-containing liquids
Key Benefit: Gelation stops once the spheres are rinsed, allowing them to be stored without continuing to firm up.
The Hydration Secret: The 12–24 Hour Rule
The most common beginner mistake is using Sodium Alginate immediately after blending. This traps air in the mixture, causing spheres to float, deform, or shatter.
Pro Tip for Crystal-Clear Spheres
Blend Sodium Alginate into water, then allow the mixture to rest in the refrigerator for 12 to 24 hours.
This resting period allows:
Trapped air to escape
Full hydration of the alginate
Smoother, rounder, professional-quality spheres
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.
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!
