Sodium Alginate is a natural extract derived from brown seaweed. Commonly used as a thickener and emulsifier in ice cream, dressings and sauces. Requiring no heat for activation, when combined with calcium soft set gels are formed - a process known as spherification. It is also useful to stabilse foams and for better freeze/thaw properties in pastry.
Dosage: For Spherification 4-5g/L as a base or 3-4g/L as a bath. Sodiume Alginate will not work in applications with a pH below 5.5 or with alcohol.