When you want to find sodium alginate solution, you may need to consider between many choices. Finding the best sodium alginate solution is not an easy task. In this post, we create a very short list about top 6 the best sodium alginate solution for you. You can check detail product features, product specifications and also our voting for each product. Let’s start with following top 6 sodium alginate solution:
Reviews
1. Sodium Alginate - Food Grade - 16 Ounces
Feature
Flavorless GumFor Increasing Viscosity and as a Emulsifier
Used to make gel-like foods (i.e. bakers "Chellies")
Molecular Gastronomy
Powder Form
Description
From Wikipedia: As a flavorless gum, it is used by the foods industry to increase viscosity and as an emulsifier. As a food additive, sodium alginate is used especially in the production of gel-like foods. For example, bakers' "Chellies" are often gelled alginate "jam." Also, the pimento stuffing in prepared cocktail olives is usually injected as a slurry at the same time that the stone is ejected; the slurry is subsequently set by immersing the olive in a solution of a calcium salt, which causes rapid gelation by electrostatic cross-linking In recent years, sodium alginate has been used in molecular gastronomy. Ferran Adri pioneered the technique, and it has since been used by chefs such as Grant Achatz and Heston Blumenthal. Sodium alginate is combined with calcium lactate or similar compounds to create spheres of liquid surrounded by a thin jelly membrane.2. Sodium Alginate - Food Grade - 4 Ounces
Feature
Flavorless GumFor Increasing Viscosity and as a Emulsifier
Used to make gel-like foods (i.e. bakers "Chellies")
Molecular Gastronomy
Powder Form
Description
From Wikipedia: As a flavorless gum, it is used by the foods industry to increase viscosity and as an emulsifier. As a food additive, sodium alginate is used especially in the production of gel-like foods. For example, bakers' "Chellies" are often gelled alginate "jam." Also, the pimento stuffing in prepared cocktail olives is usually injected as a slurry at the same time that the stone is ejected; the slurry is subsequently set by immersing the olive in a solution of a calcium salt, which causes rapid gelation by electrostatic cross-linking In recent years, sodium alginate has been used in molecular gastronomy. Ferran Adri pioneered the technique, and it has since been used by chefs such as Grant Achatz and Heston Blumenthal. Sodium alginate is combined with calcium lactate or similar compounds to create spheres of liquid surrounded by a thin jelly membrane.3. Calcium Chloride by Cape Crystal Brands | (K) Kosher Certified |2-oz / 8-oz / 14-oz (8-oz.)
Feature
Use In SpherficationFood Grade
Use in Pickling
Thickener
Kosher (Pareve)
Description
Use in Spherification: Calcium chloride (E509) is used in spherification to catalyze sodium alginate solutions creating in spheres that form a gelatin skin on its exterior and remain liquid in the center. Due to its extremely salty taste, it should not be used in reverse spherification. To utilize for spherification, mix the calcium chloride with distilled or soft water at the rate of 6.6 grams of thee salt to 1 liter of water, strain the mixture and refrigerate it until ready for use.About Calcium Chloride: Calcium chloride is a calcium salt resulting from the combination of calcium and chlorine. It primarily used in the cheese making industry, but is also useful in other food industry applications. These include uses as an anti-caking agent, antimicrobial agent, pickling agent, firming agent, flavor enhancer, humectant, pH control agent, stabilizer, thickener and texturizer. It is highly soluble in water. In addition, iIt has applications as brine for refrigeration plants, ice and dust control on roads, and in cement. It can be produced directly from limestone, but large amounts are also produced from brine wells. Because of its hygroscopic nature, it must be kept in tightly-sealed containers.
Calcium chloride is designated generally recognized as safe (GRAS) by the U.S. Food and Drug Administration. Because of its hygroscopic nature, anhydrous calcium chloride must be kept in tightly-sealed air-tight containers.
This product is equivalent to Texturas Calcic
This product is certified Kosher (K) (Pareve)4. Steve Spangler's Insta-Worm Polymer Worms (8oz bottle - Blue)
Feature
Explore the science of building polymers by cross-linking long chains of moleculesIt's a cross-linking reaction between sodium alginate and a solution of calcium chloride
Fast, easy, and fun science experiment
Kit includes 2 4-oz bottles of Worm Goo Blue Solution, 12 grams of Worm Activator, and an activity guide.
Description
Squeeze a long stream of blue Worm Goo into the Activator Solution and you'll get an instant gooey worm. Go ahead... dip your finger into the solution and fish out the coolest rubbery worm you've ever seen. It's a cross-linking reaction between sodium alginate and a solution of calcium chloride that happens the moment the two liquids mix. If you love the traditional slime reaction using PVA and Borax, you'll love this new cross-linking reaction that's guaranteed to knock your socks off. You get enough materials to make about 12 meters (40 ft) of worms!5. SURGESTAT SODIUM CALCIUM ALGINATE 4"X5" BOX OF 10
Feature
AbsobentMay Support Hemostasis
non-Adherent
vertical Wicking
Description
SODIUM-CALCIUM ALGINATE6. Polymers - Create UV Sensitive Glowing Worms From Alginate Classroom Kit
Feature
Kit includes 6g sodium alginate, 3 liters of calcium chloride solution mixed with UV sensitive dyes (red, blue, and green), 3 empty bottles, 1 instruction manual, and 6 forcepsMaterials needed but not supplied: 3 containers for calcium chloride solutions (such as beakers, glass jars, or plastictrays) and a black light
Contains enough material to make several dozen polymer worms
Fun, colorful way to learn about polymers