Coolinario Sodium Alginate Powder (2 Oz) Premium Thickener & Gelling Agent for Sauces, Desserts & Molecular Gastronomy | Ideal for Spherification & Texture Enhancement | Food Grade

This is my first time experimenting with sodium algnate, and so far it's a great success! I bought it for its thickening properties, hoping to use it in a variety of sauces and dressings. Tonight I made a stir-fry and used it to add body and shine to a simple sauce. I mixed coconut aminos and chili-garlic sauce and poured it in the wok towards the end of cooking. Then I added some of my sodium algnate slurry, which was 1/4 tsp added to 1/2 cup water and dissolved using a milk frother, then shook the stir fry around over heat for another minute. The result was a glossy, thicker sauce which coated all the ingredients beautifully! It didn't give any different flavors to the dish, just enhanced the texture. I absolutely love the results and can't wait to experiment more. It only took 1/4 tsp to make 2 servings of this dish, so this will last me a long time.

Making egg white noodles with sodium alginate is magic. You're gonna need some calcium to do it, but search that up on the interweb and you can find how -- 0 carb and slippery in just the right way. This is the first ingredient you'll need and this one is a perfect one. Good stuff. Good value if you know how to use it!

A little of this goes a long way! If you're making ice cream you mix a tiny bit in with the sugar before you begin (0.5% by total recipe weight) and it really helps with aerating and smoothing out the texture of the ice cream. In my experience one of the hardest things to do with homemade ice cream is to get a small crystal size. Most home freezers just cant cool the ice cream quickly enough. This helps fix that, and the 4 oz size is enough to make 50 POUNDS of ice cream! Since it helps with aeration too, it means that same 50 pounds of ice cream will be less dense, and occupy more volume (more scoops!). So yeah, while $10 might seem expensive for 4 ounces it's definitely worthwhile, and could save/make you money.Last thing: don't open it until you're going to use it. It WILL hydrate if left exposed to air.

Great packaging for a decent amount of sodium alginate. Maybe not the cheapest per ounce, but if you want to experiment without spending a lot on big amounts of supplies, this is a good start. Alginates help make thicker, smoother, glossier sauces and are, along with lactates, essential to "spheriphication" in the trends of "caviar" type spheres, popping boba, and larger globes of culinary liquids.Good quality product, no fillers or anything unnecessary. Made some nicely thickened sauces for a few dishes and can't wait to try my hand at making "caviar" or even mango "egg yolks."

This, along with a source of calcium ions (like calcium chloride) can be used for spherification of foods (a la molecular gastronomy). This used to be a cutting-edge sort of thing when I was younger, but now you see examples of it all the time. Popping boba is one such example, though I believe those use the "reverse spherification" process, which tends to produce a more stable product that won't solidify over time.I remember buying jars of those two ingredients many, many years ago, assuming that I was going to try my hand at this advanced culinary technique. However, the jars just sat on my shelf until they expired, completely unused. I finally got my chance at redemption with this little pouch and I'm happy to say it was a success. I did use a stick blender to dissolve the alginate (which can be stubborn), but after that it was easy peasy. Very cool stuff.

The sodium alginate powder with a little calcium chloride makes a nice firm layer casing with a snappy bite on the outside of vegan sausages. It is like the animal intestines that meat uses but vegan and cruel free. I saw a youtuber Sauce Stache make a vegan sausage like the beyond meat sausage and I have been wanting to try myself for the longest time. I was real excited to get and use this alginate powder to make my own veggie sausage with casings. It is really easy to use and I had excellent results just like he did. I would highly recommend. Thank you!

This sodium alginate works great for reverse spherification. It works the same as the commercial brands used by chefs and mixologists - same appearance, same results. The only negative is that this is pretty expensive per once, when you compare it to other brands... it is about 2-3x the cost per ounce vs the brands I normally use. However, I suppose that is part for the course when you buy ingredients in small amounts vs bulk.

Product is easy to use. I wanted to try it on a few applications prior to giving a review. I am by no means a chef but I like to dabble. Mainly got this to use as a stabilizer in ice cream. I've used other ingredients so thought I'd give this a go. It seems to work pretty well. It is important to follow the recipe directions so that you do not use the incorrect amount. Most recipes won't have the amount so other tools like AI or a search engine help here. I want to try making cavier style gel spheres but havn't tried this yet. I like the product so far.