Sodium Alginate is extracted from brown seaweed. It is used in the food industry for stabilizing ice cream, cream, yoghurt and cheese and as a thickening agent.
It is a hydration agent for noodles, bread, cool and frozen products. In the presence of calcium and acid mediums, it forms resilient gels. It is a cold gelling agent that needs no heat to gel. It is most commonly used with calcium lactate or calcium chloride in the spherification process.
For spherification use 0.5 to 1% of sodium alginate by weight of liquid. To disperse, either add it whilst vigorously stirring the liquid, or mix with another dry ingredient (such as sugar) before adding to the liquid. Because the alginate powder starts gelling in the presence of calcium, do not try to blend into a high calcium liquid, e.g. milk. And always use a low-calcium bottled water.
Most orders are sent by either 1st class Royal Mail or if requested by DPD.
We aim to dispatch orders received before 2pm (UK time) on the same day, excluding weekends and national holidays.
Next day delivery applies to working days only, guaranteed if a courier is selected and the order is received before 2pm.
If you have changed your mind about keeping an item we understand and we happily accept returns within 30 days, as long as the item is unopened and returned in original condition we are happy to provide a full refund for the item or exchanged for goods of the same value. Please note that due to the hygienic nature of some oral and body care products we are unable to accept items back where the packaging seal has been breached. If you have received a faulty item or an item in error, we will see to it that you receive the correct item at no extra cost. Please use the "contact us" page and we will be happy to help.