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Spherification

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Sodium Citrate
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Used to control acidity in the making of some spheres. Acts as an acid buffer- add to high acid liquids so gelling will work. It can also stabilize emulsified fat.
Sodium Alginate
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Works as a cold gelling agent -needs no heat to gel. Gels in the presence of calcium compounds. Used w/ calcium chloride to make caviar & spheres.
 
 
Total Items: 4
BALLS OF FURY BULK
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Basic Spherification: Single Packages -Sodium Alginate 1 lb, Calcium Chloride 1 lb,, Sodium Citrate 1 lb (Note: The items shown in the photo are of smaller pouch sizes. The items shipped in this kit will be larger 1 lb canisters)
Calcium Lactate Gluconate
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Use for reverse spherification by adding to the product you want to gel & dipping that into a Sodium Alginate bath. Once the items are removed from the bath, the gelling process stops and the items can be held.
Calcium Lactate
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Provides a less bitter taste in the end product when used in spherification in place of calcium chloride. Will dissolve in fat.
Calcium Chloride
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Used to set Sodium Alginate solutions resulting in spheres that gel on the outside and remain liquid in the center.
 
Versawhip 600K
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Sodium Alginate
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Tapioca Maltodextrin
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Kappa Carrageenan
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