LEIMENGCHEF Sodium Alginate & Calcium Chloride Spherification - 8oz
LEIMENGCHEF Sodium Alginate & Calcium Chloride Spherification - 8oz
Product details
Create liquid spheres, foams and gels with this molecular gastronomy kit from LEIMENGCHEF. The bundle includes 50g sodium alginate and 50g calcium chloride powder, both food-grade and suitable for forward and reverse spherification techniques in culinary applications.
Key Features
- Use for spherification to create pearls, caviar, ravioli and liquid-filled spheres
- Natural emulsifier and gelling agent for sauces, syrups, mayonnaise and pie fillings
- Works with cold liquids, acidic, fatty and high-alcohol substances
- Completely tasteless and dissolves easily without powdery texture
- Meat binder for patties and breads
- Non-GMO and vegan
How to Use
Add powder to liquid while stirring constantly. Determine the amount of sodium alginate powder and water required for your recipe. Typically used for culinary or craft applications.
Who Is It For
This kit suits home cooks and professional chefs interested in molecular gastronomy techniques, spherification, and creative culinary applications.
Product Details
| Brand | LEIMENGCHEF |
|---|---|
| Form | Powder |
| Size | 8 Ounce |
Frequently asked questions
What is the difference between forward and reverse spherification?
This product can be used for both forward and reverse spherification. Forward spherification creates liquid balls with zero or lower calcium content, while reverse spherification allows you to work with higher calcium and alcohol content liquids.
Will these powders affect the taste of my dish?
No, both sodium alginate and calcium chloride are completely tasteless. They preserve the flavour of your dish without adding any powdery texture.
Can I use these with acidic or fatty liquids?
Yes, calcium chloride dissolves quickly in any liquid and works well with acidic, fatty and high-alcohol substances, making it ideal for a wide range of culinary applications.
What are the main uses for these powders?
Sodium alginate is used as a thickener for foams and sauces, and in spherification to make pearls, caviar and spheres. Calcium chloride is used in reverse spherification and as a natural emulsifier and gelling agent for sauces, syrups, mayonnaise and pie fillings.