It features the correct viscosity for direct or reverse spherification in molecular gastronomy
Sodium Alginate made from refined giant ocean sea kelp. It is a necessary ingredient to prepare many of your favorite recipes from scratch.It is the prime ingredient in creating faux caviar using the methods of molecular gastronomy. As it features the correct viscosity for direct or reverse spherification; a unique cooking technique developed by Chef Ferran Adria at el Bulli restaurant in 2003. It is used to emulsify in liquids to create sauces, syrups, dressings, gravies, mayonnaise, and pie fillings. It the ideal ingredient for molecular gastronomy applications. It is also used to prepare and enhance shrimp substitutes, caviar, ice cream, beer, wine, fish, and many other culinary delicacies!