{"product_id":"alginate-de-sodium-100gr","title":"Sodium alginate","description":"\u003cp\u003eAlginate is a natural vegetable gelling agent, derived from dried, washed, crushed and powdered brown seaweed\u003c\/p\u003e\n\u003cp\u003eAlginate is generally used at 2g for 200 to 300 ml of final preparation. This texturizer gels instantly when mixed with a calcium-rich preparation. It must be used in combination with a calcium source such as calcium lactate.\u003c\/p\u003e\n\u003cp\u003eThe preparation used must be fairly liquid and always contain a little \"available\" water, i.e. no emulsion, pure syrup or pure alcohol. It must not be too acidic (pH \u0026gt; 3).\u003c\/p\u003e\n\u003cp\u003eIngredients to avoid: pure alcohol, pure syrup, acidic fruits and vegetables or those very rich in mineral salts, certain spices (paprika...), dairy products or those rich in calcium (unless you wish to make a so-called \"reverse\" specification).\u003c\/p\u003e\n\u003cp\u003e\u003cu\u003eTo make its famous liquid spheres, alginate must always be :\u003c\/u\u003e\u003c\/p\u003e\n\n\u003cul\u003e\u003cli\u003emixed in a low-calcium preparation: for example, a mixture of syrup and low-calcium mineral water (\u0026lt;30 mg\/L)\u003c\/li\u003e\u003cli\u003eadded drop by drop to the calcium-enriched preparation (added calcium salt). Once finished, the balls will keep their shape\u003c\/li\u003e\u003c\/ul\u003e\n\u003cp\u003eThe formed spheres do not melt again, they can be integrated in a hot dish. However, be careful not to boil them too much, as they may split.\u003c\/p\u003e\n\u003cp\u003eMake ravioles with dairy products: by following the technique known as \"reverse spherification\", the gelling process does not continue. The realization is a little more delicate. It consists in dipping a preparation naturally rich in calcium (e.g. dairy products) or enriched (addition of calcium lactate if necessary) in a soaking bath containing not calcium salt, but sodium alginate. This bath must not contain any calcium (use water with little calcium) or air bubbles: remove them by placing it in the refrigerator for 12 hours or by heating it slightly. Dosage of alginate bath: 2g of alginate mixed in 400 ml of very low calcium water.\u003c\/p\u003e","brand":"Moléculaire","offers":[{"title":"50g","offer_id":34542615179,"sku":"Alginate de Sodium 50gr","price":14.0,"currency_code":"USD","in_stock":true},{"title":"400g","offer_id":23164911452241,"sku":"Alginate de Sodium 400g","price":93.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2028\/9645\/products\/alginate-de-sodium-la-guilde-culinaire_56f6fb8b-7a5b-4a6c-9ae5-cd151f9c1f4d.jpg?v=1571610775","url":"https:\/\/liguildeculinaire.com\/en-us\/products\/alginate-de-sodium-100gr","provider":"La Guilde Culinaire","version":"1.0","type":"link"}