Included in this Spherificator Ingredients Pack is 100grams of Sodium Alginate (an extract of seaweed), 100grams of Sodium Citrate (a sodium salt of Citric Acid) and 100grams of Calcium Lactate (an extract of lactic acid). All 3 are needed for the production of caviar, pearls, spaghetti and spheres using spherification techniques.
Sodium Alginate is an extract of seaweed, used by molecular chefs for the spherification process. It forms a gel in the presence of calcium ions. Sodium Alginate is a gelling agent that dilutes when cold with strong agitation. It can be used to create soft, firm, ambient and heat-resistant gels and to produce foams. Sodium Alginate is also commonly used as a thickener, emulsifier and texture improver.
Sodium Citrate is the sodium salt of Citric Acid. Like Citric Acid and other salts, it has a sour and salty taste. It is commonly known as sour salt, buffer salt or trisodium citrate and is mainly used for flavouring food and drinks or as preservative. A useful quality of Sodium Citrate is that it reduces the acidity of foods and liquid solutions, so it allows spherification and reverse spherification with strongly acidic ingredients. Sodium Citrate is also used as an antioxidant in food as well as a sequestrant. It dissolves easily and acts instantly. A highly soluble powder.
Our Calcium Lactate is a premium quality product and is an extract of lactic acid. It works well in the production of caviar, pearls, spaghetti and spheres using spherification techniques. Calcium Lactate can also be put on fresh fruit and cantaloupes to keep them firm and extend shelf life. It's a white non hygroscopic salt and is a recommended source of calcium. Calcium Lactate provides calcium salts in a soluble form to react with Alginate, Gellan or certain kinds of Carrageenan permitting gel formation without heating. It's taste is more discreet than Calcium Chloride (salty and sometimes bitter). Calcium Lactate is recommended in all reactions of inverse spherification and reacts where alginate and calcium source are intimately mixed, such as in diffuse setting or full contact gelling. Calcium Lactate also works well in the production of drops, caviar pearls and all shapes of spaghetti by immersion of alginate solution in a calcium setting bath.
|Delivery||24 Hours Delivery|
|Dimensions (D x W x H)||General Dimensions: 470mm x 470mm x 400mm
Weight of Machine: 20kg
Shipping Weight: 18kg
Pressure: 0.8 Bar
Capacity: 8 Litre
Cooking Temperature up to 100°C
|Power Supply||UK 3pin plug or Schuko plug for Europe|
|Warranty||1 Years Parts & Labour|