Coolinario Sodium Alginate Powder (2 Oz) Premium Thickener & Gelling Agent for Sauces, Desserts & Molecular Gastronomy | Ideal for Spherification & Texture Enhancement | Food Grade

I have severe acid reflux. The UK sells a form of antacid that it contains sodium alginate that can’t be purchased in the US. It’s a superior product. I use this product to mix with US Gaviscon to create the UK version. Works like a charm. Great thickener!

This worked great for making a science project

Requires a lot of mixing, but that is normal. I use as a reflux raft. Mixing 1/2 tsp with a small amount of hot water, shaking or mixing up untill dissolved, then adding 8 0z crystal light drink. And shaking again, let sit for a while. I will try with a blender next time cuz I think that will work a little better.

I use this to thicken my tie dye. It works really well. It does take an immersion hand blender or a hand mixer to get it to behave. It has some difficulty incorporating into liquids. I will continue to order now that I understand how it behaves.

This, along with a source of calcium ions (like calcium chloride) can be used for spherification of foods (a la molecular gastronomy). This used to be a cutting-edge sort of thing when I was younger, but now you see examples of it all the time. Popping boba is one such example, though I believe those use the "reverse spherification" process, which tends to produce a more stable product that won't solidify over time. I remember buying jars of those two ingredients many, many years ago, assuming that I was going to try my hand at this advanced culinary technique. However, the jars just sat on my shelf until they expired, completely unused. I finally got my chance at redemption with this little pouch and I'm happy to say it was a success. I did use a stick blender to dissolve the alginate (which can be stubborn), but after that it was easy peasy. Very cool stuff.

This is my first time experimenting with sodium algnate, and so far it's a great success! I bought it for its thickening properties, hoping to use it in a variety of sauces and dressings. Tonight I made a stir-fry and used it to add body and shine to a simple sauce. I mixed coconut aminos and chili-garlic sauce and poured it in the wok towards the end of cooking. Then I added some of my sodium algnate slurry, which was 1/4 tsp added to 1/2 cup water and dissolved using a milk frother, then shook the stir fry around over heat for another minute. The result was a glossy, thicker sauce which coated all the ingredients beautifully! It didn't give any different flavors to the dish, just enhanced the texture. I absolutely love the results and can't wait to experiment more. It only took 1/4 tsp to make 2 servings of this dish, so this will last me a long time.

my son loves these for Boba drinks.

A little of this goes a long way! If you're making ice cream you mix a tiny bit in with the sugar before you begin (0.5% by total recipe weight) and it really helps with aerating and smoothing out the texture of the ice cream. In my experience one of the hardest things to do with homemade ice cream is to get a small crystal size. Most home freezers just cant cool the ice cream quickly enough. This helps fix that, and the 4 oz size is enough to make 50 POUNDS of ice cream! Since it helps with aeration too, it means that same 50 pounds of ice cream will be less dense, and occupy more volume (more scoops!). So yeah, while $10 might seem expensive for 4 ounces it's definitely worthwhile, and could save/make you money. Last thing: don't open it until you're going to use it. It WILL hydrate if left exposed to air.