Molecular Spherification with sodium alginate
Molecular Spherification with sodium alginate
Sodium alginate solution
Water – 100ml
Sodium alginate – 0.5g
Blend it well, until the alginate dissolves completely.
Calcium lactate solution
0.6g - Calcium lactate
200g – water
Mix well until the calcium dissolves completely. Mix both solutions homogenously and keep it in room temperature for 15 mints.
Note: if you want to encapsulate any fruit juice or other liquid in gel form you have to mix the calcium lactate with the liquid base. (Molecular gastronomy technique)
Product List
Alginate Food Grade Powder 500 Grams
₹1,700.00
Sodium Alginate Horeca Pack 1Kg
₹3,600.00