SODIUM ALGINATE & SPHERIFICATION - Kitchen Theory

Update: for a practical step by step guide to our reverse spherification recipe of oyster infused dashi click here. THE THICKENING AGENT – SODIUM ALGINATE Sodium alginate (a food product derived from brown algae or seaweed) is a thickening and gelling agent that forms heat stable gels in the presence of calcium. This property allows cooks to make gelled […]

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