Sodium Alginate Powder 4oz - Pure Sodium Alginate Thickening Powder Gelling Agent for Caviar Spheres Making, Desserts, Ice Cream, Meatloaves - Natural Vegan Thickener Stabilizer for Baking, Cooking

Got this to make some popping boba with my daughter. Worked well.

Bought this to make juice filled popping boba! First time doing it and turned out perfectly!

We used this in conjunction with calcium lactate to make our own popping boba. The powder is fine but not dusty when poured, though some does get into the air. This dissolved very quickly in water and made a great shell around the boba balls. They came out with a bit of a soapish taste but we're not sure if it was the boba mix or the sodium alginate. There is some thought it was the alginate because that was a taste that we got in our mouth when it was in the air when first opened. At any rate, this was a great amount for the price and would buy again.

Bought this product for teaching science for my class. Product could be observed coagulating. Students loved observing the experiment. Would buy it again. Service was prompt.

Worked great for our National Geographic science kit to make 2% Sodium Alginate solution. Far cheaper than buying a premixed solution.I purchased "BRIGHTFROM Twist Top Applicator Bottles, Squeeze 4 OZ" pack of 3 for $6.19. 1/2 tsp of this powder mixed with water in these bottles for about 2% solution. Very cost effective and worked great!

Sodium Alginate Powder 4oz - Pure Sodium Alginate Thickening Powder Gelling Agent for Caviar Spheres Making, Desserts, Ice Cream, Meatloaves - Natural Vegan Thickener Stabilizer for Baking, CookingFirst impressions: Nice jar of alginate powder for using in recipes. 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 spheres, in a technique known as spherification. Sodium alginate has been used in the food industry for many years for the production of gel-like foods – for example, the pimento stuffing in prepared cocktail olives.Installation/setup: Use as directed in your recipe.Final thoughts: I first heard of alginate on a cooking show where they were making caviar pearls in some fancy dish. I wanted to make something different for an appetizer for Thanksgiving this year so I made the following:Chipotle Caviar and Crispy Pulled PorkFor the Crispy PorkCanola oil, 300g cooked pulled pork, SaltFor the Chipotle Caviar50g chipotles in adobe sauce, 150g chicken stock, 100g water, 20g honey, 3g sodium alginate, 1.0%For the Setting Bath1000g water, 5g calcium lactate, 0.5%To Assemble1 batch of Basic Deviled Egg Base (however you like it), Chives, minced, Chipotle Caviar and Crispy Pulled PorkInstructionsFor the Crispy PorkFill a pot with about 1" to 2" (25mm to 50mm) of oil and heat to 350°F (176°C). Pat the pork dry using paper towels and then separate the larger strands into smaller strands. Place the pork in the oil, working in batches if needed, and cook until brown and crispy, 1 to 2 minutes. Remove from the heat, place on paper towels, then lightly salt.For the Chipotle CaviarAdd all the ingredients to a blender and process until evenly mixed. Set aside.For the Setting BathMake the setting bath by adding the calcium lactate to the water and blending with a clean immersion blender. Fill another bowl with water to use as the rinsing bath.To AssembleSpoon the yolk mixture from the Basic Deviled Eggs Base into the egg white halves. Top with shredded pork and some chives. Just before serving, prepare the caviar. Slowly drip the chipotle mixture into the setting bath using a syringe, squeeze bottle or eye dropper. After 30-45 seconds take out the caviar with a slotted spoon, place them in the rinsing bath, and swirl them around gently. Repeat until you have used all the chipotle juice. Add a few caviar to each deviled egg half and serve. Serve the caviar as quickly as possible after making them because they will continue to solidify.The alginate is safe to eat and while sodium alginate is a versatile and generally safe compound used in various industries, it is not free from potential side effects. Gastrointestinal issues, laxative effects, mild allergic reactions, and skin irritation are among the most commonly reported. I like this, I’m glad I got it. The recipe was well received by my guests, we all enjoyed it very much.⭐️1 star - I don't recommend it at all, poor quality.⭐️⭐️ 2 stars - I don't recommend it, it has multiple faults, or a very high price.⭐️⭐️⭐️ 3 stars - It's passable, It has some faults but the quality is ok for what it is.⭐️⭐️⭐️⭐️ 4 stars - Product quite acceptable, it does what it promises.⭐️⭐️⭐️⭐️⭐️ 5 stars - Product that I totally recommend.

A little goes a long way, which is great. I use it to thicken sauces and gravies without using cornstarch. The only thing I don't like is that all the information about the product is on the box. Who keeps the box?!

I got this to try it out, and I used it as a thickener for pies and cobblers. It works just like corn starch. The thing I liked better than my normal corn starch is that it comes in a shaker, so you don't need to fiddle with scooping it out, and there's no mess. If you prefer to measure, this might not work for you. I used it for single serving things in ramekins, and it was perfect. There's no taste, and things definitely thicken up.