A seaweed extract which forms gels in the presence of calcium, most commonly used to make “Spherification”: spheres of fruit, vegetable or herb purees, which is gel on the outside but retain a liquid centre produced by one of two methods:
Spherification: Where a liquid containing sodium alginate is submerged in a bath of calcium chloride
Reverse Spherification: Where liquid containing calcium is dropped into a water bath containing sodium alginate.
Sodium Alginate is often used in combination with Calcium Chloride or Calcium Gluconolacate (CLG) & Sodium Citrate.
