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Sodium Alginate
Starts With
S
Usage
Gelling Agents
Usage
Stabilizers
Usage
Thickeners
Item #:
501603S
![sodium alginate](/images/items/501603.jpg)
- Sodium Alginate is extracted from brown seaweed and is widely used in the culinary industry as a thickener, stabilizer, emulsifier, and gelling agent. Here are some common culinary usages for sodium alginate:
- Molecular gastronomy: Sodium Alginate is used in molecular gastronomy to create spherification, a technique that turns liquids into small, sphere-shaped droplets. This technique is often used to create unusual textures and shapes in dishes such as caviar, fruit juices, and cocktails.
- Ice cream: Sodium Alginate can be used as a stabilizer in ice cream to improve its texture and prevent ice crystal formation during storage.
- Sauces and dressings: Sodium Alginate can be used to thicken sauces and dressings, creating a smooth and creamy texture.
- Baking: Sodium Alginate can be used in baking as a substitute for eggs or as a vegan alternative to gelatin in recipes such as mousse, custard, and pudding.
- Dairy products: Sodium Alginate can be used in dairy products such as yogurt and cheese to improve their texture and prevent whey separation.
- Bulk sizes available on request.
Additives
Starts With
S
Usage
Gelling Agents,Stabilizers,Thickeners