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Molecular Gastronomy Ingredients

The Raymond Capaldi Signature Series

 

Sodium Alginate Powder 250g

Fenix is the home of molecular gastronomy in Australia. The melbourne food ingredient depot supplies fenix all these ingredients

FENIX Kitchen Tip #02

When mixing Sodium Alginate always add a small amount at a time while stiring.

As the world changes with new technology, the culinary world should not stay stagnant. The use of new ingredients and equipment can only push us to strive for perfection. This range of powders opens up another world, don't close your eyes, question your vision. Fenix is the home of molecular gastronomy in Australia. The melbourne food ingredient depot supplies fenix all these ingredients




Raymond Capaldi
Melbourne, Australia, June 2007.

 

   Sodium Alginate Powder 250g

Product description:
 Algin is principally extracted from the giant kelp Macrocystis pyrifera. Its derivatives have wide application in the food industry. Some of these include gelling, water-holding, emulsifying and stabilisation. Sodium alginate, the sodium salt of alginic acid

What does Sodium Alginate do?
 Sodium alginate binds tightly to such substances as calcium. Sodium alginate may be considered a soluble fiber. And, similar to other soluble fibers like pectin and psyllium, sodium alginate may have hypocholesterolemic and glycemic-regulatory activities.

Any Other Helpful Information on Sodium Alginate?
 1. To test if your white powder is actually sodium alginate it is easy to carry out an ID test. A precipitate formation with calcium chloride should result. To a 0.5% solution of the sodium alginate powder in sodium hydroxide TS add one-fifth of its volume of a 2.5% solution of calcium chloride. A voluminous, gelatinous precipitate is formed. This test distinguishes sodium alginate from gum arabic, sodium carboxymethyl cellulose, carrageenan, gelatin, gum ghatti, karaya gum, carob bean gum, methyl cellulose and tragacanth gum.

Recipes using Sodium Alginate
 1. Braised Oyster, Camembert, Beetroot & Oxtail - Raymond Capaldi August 2007
2. Spring/Sumer 21 herbs - Raymond Capaldi August 2007

Where can the Raymond Capaldi Signature Series of Molecular Gastronomy Powders be purchased from?
 1. The Melbourne Food Ingredient Depot either from the shop or online.
2. The Essential Ingredient nationwide
3. If you wish to stock this The Raymond Capaldi Signature Series please call the Melbourne Food Ingredient Depot on 03 9386 3206
 
       
The Melbourne Food Ingredient Depot is located at 508 Lygon Street, East Brunswick, Victoria, Australia. Phone 03 9386 3206 (International Phone: + (61 3) 9386 3206) All rights reserved Melbourne Food Ingredient Depot copyright 2000 - 2007