It’s a key ingredient for noodles as it makes the mixture thicken and react to the calcium water bath to set and form the food creations.
It is a molecular food gastronomy ingredient – using chemistry and physics to make edible culinary creations. It is used along with Calcium Lactate or Calcium Chloride to achieve spherification. Fascinating and totally fun to see this happen!
2 Tablespoons used in the Keto Egg Noodles recipe makes 4 portions of noodles.
Click here to go to the Recipe Inspiration with the ingredients as well as the method.
Other ingredients needed for spherification
Also to obtain spherification 2 TBS of Sodium Alginate to 1 TBS of Calcium Chloride is needed. So in the menu, you can see a 50g bag of Calcium Chloride is also available for purchase to make ordering easier. Product information for the Calcium chloride is available here.
Macros Energy 123kj, Fat: 0g, Net Carbs: 0g, Protein: 0g, Sodium 0g.
Sodium Alginate is an indigestible polysaccharide and a source of dietary fiber.
- All natural from brown giant kelp seaweed
- The sodium salt removed from alginic acid
- non-GMO, gluten-free, vegan friendly, keto and healthy for regular consumption.
- Food grade safe for consumption with no bitter aftertaste.
- Pure food grade and the highest quality
Uses (other than in noodles)
Sodium Alginate can be used as a thickening agent for syrups, jams and ice-creams.
Also as a natural meat binder in chicken nuggets and mince meat patties.
Pricing and Supply
Globally there is a shortage of Sodium Alginate - probably due to the sheer numbers of people making keto noodles in the Northern Hemisphere. Egg Noodles have gone viral (for good reason) and this ingredient has been difficult to source here in a food grade. Beware of industrial grades, they are not suitable for consumption and are very bitter tasting.