Alginates are extracted from brown seaweed and are available in sodium, ammonium and potassium derivatives. They are soluble in both hot and cold water, and can thicken and bind. In the presence of calcium and an acid some alginates can form resilient gels.
The chemical compound sodium alginate is the sodium salt of alginic acid. Its form as a gum, when extracted from the cell walls of brown seaweed (particularly kelp grown in the cold water regions of Ireland, Scotland, North and South America, New Zealand, Australia, and South Africa) is used by the food industry to increase viscosity and as an emulsifier. It is also used in indigestion tablets. Sodium alginate has no discernable flavor.
Sodium alginate works as a cold gelling agent that needs no heat to gel. It gels in the presence of calcium compounds. Most commonly used with calcium chloride to make caviar and spheres. It dilutes while cold with strong agitation. Heat is not needed to produce spherification. Sodium alginate can also be used to produce foams.
For original or reverse spherification; mix directly in base or bath, rest to remove bubbles. (Can be vacuumed to remove air bubbles.) Dosage 1% for traditional spherification.
Product: Sodium alginate.
Technique: Reverse spherification.
Component: Greek yogurt “gnocchi.”
1 kilo Greek yogurt
2 liters Water
10 grams Sodium alginate
Smooth yogurt with a spatula and fill pastry bag with small round tip. Prepare alginate bath by mixing 500ml of cool water with sodium alginate in a blender. Add additional water, making sure to mix well, and strain. Allow to rest cold for 2 to 4 hours. Using a small paring knife to control the size, hold the pastry bag over the bath, and pipe small even shapes into the bath. Allow the yogurt to rest in the bath for 2 minutes, before rinsing in cold water, draining, and either serving immediately, or reserving for service.