Comments on: First experiments with sodium alginate http://blog.khymos.org/2007/03/30/first-experiments-with-sodium-alginate/ - dedicated to molecular gastronomy Sat, 11 Oct 2008 22:40:53 +0000 http://wordpress.org/?v=2.5 By: Jakob http://blog.khymos.org/2007/03/30/first-experiments-with-sodium-alginate/#comment-110771 Jakob Mon, 22 Sep 2008 22:52:35 +0000 http://blog.khymos.org/2007/03/30/first-experiments-with-sodium-alginate/#comment-110771 This was an very inspiring article; I'm eager to begin working with these spheres of blueberry - but where do I find sodium alginate? Preferably in a country that is member of the European Union, but it would be just as nice to know where you, Martin, get your chemicals from. This was an very inspiring article; I’m eager to begin working with these spheres of blueberry - but where do I find sodium alginate?
Preferably in a country that is member of the European Union, but it would be just as nice to know where you, Martin, get your chemicals from.

]]> By: John http://blog.khymos.org/2007/03/30/first-experiments-with-sodium-alginate/#comment-109399 John Mon, 04 Aug 2008 03:18:59 +0000 http://blog.khymos.org/2007/03/30/first-experiments-with-sodium-alginate/#comment-109399 I use this method in research to encapsulate pieces of plants to make "synthetic seeds". I believe that I can answer some of the persisting questions: On removing trapped air bubbles: Don't use a blender. The alginate can be melted in the water just like gelatin can. We add ours to the water in a pyrex jar, then put it in the autoclave (ie - pressure canner). We cook we cook ours at 250F for about 14 min. It can be stirred afterwards. If you break up remaining clumps while it is still hot, they should melt. You can also strain it. On storage: Alginate beads can be stored in refrigeration without ill effects. I would recommend a storage period appropriate for the contents. Also, drying out will occur unless the beads are stored in a sealed container. You can also splash on a little water just to make sure. I might just have to try some culinary applications myself. I use this method in research to encapsulate pieces of plants to make “synthetic seeds”. I believe that I can answer some of the persisting questions:

On removing trapped air bubbles:

Don’t use a blender. The alginate can be melted in the water just like gelatin can. We add ours to the water in a pyrex jar, then put it in the autoclave (ie - pressure canner). We cook we cook ours at 250F for about 14 min. It can be stirred afterwards. If you break up remaining clumps while it is still hot, they should melt. You can also strain it.

On storage:
Alginate beads can be stored in refrigeration without ill effects. I would recommend a storage period appropriate for the contents. Also, drying out will occur unless the beads are stored in a sealed container. You can also splash on a little water just to make sure.

I might just have to try some culinary applications myself.

]]> By: Martin Lersch http://blog.khymos.org/2007/03/30/first-experiments-with-sodium-alginate/#comment-102615 Martin Lersch Tue, 08 Jul 2008 22:21:36 +0000 http://blog.khymos.org/2007/03/30/first-experiments-with-sodium-alginate/#comment-102615 Yes :) Yes :)

]]> By: Samantha http://blog.khymos.org/2007/03/30/first-experiments-with-sodium-alginate/#comment-101197 Samantha Thu, 03 Jul 2008 13:21:37 +0000 http://blog.khymos.org/2007/03/30/first-experiments-with-sodium-alginate/#comment-101197 Is this safe to serve to people? Is this safe to serve to people?

]]> By: Thomas http://blog.khymos.org/2007/03/30/first-experiments-with-sodium-alginate/#comment-94019 Thomas Wed, 21 May 2008 21:17:22 +0000 http://blog.khymos.org/2007/03/30/first-experiments-with-sodium-alginate/#comment-94019 An other way to degas is to apply a lower pressure to the mixture e.g. by putting it in a bottle and then sucking on it with a vacuum cleaner... :-) An other way to degas is to apply a lower pressure to the mixture e.g. by putting it in a bottle and then sucking on it with a vacuum cleaner… :-)

]]> By: Martin Lersch http://blog.khymos.org/2007/03/30/first-experiments-with-sodium-alginate/#comment-90794 Martin Lersch Thu, 08 May 2008 14:20:14 +0000 http://blog.khymos.org/2007/03/30/first-experiments-with-sodium-alginate/#comment-90794 1 teaspoon = 5 mL = 3.5 g sodium alginate (measured for Algin from the Texturas series) Note that most normal teaspoons hold smaller volumes than a "measuring teaspoon". 1 teaspoon = 5 mL = 3.5 g sodium alginate (measured for Algin from the Texturas series)

Note that most normal teaspoons hold smaller volumes than a “measuring teaspoon”.

]]> By: Penny http://blog.khymos.org/2007/03/30/first-experiments-with-sodium-alginate/#comment-90757 Penny Thu, 08 May 2008 12:25:02 +0000 http://blog.khymos.org/2007/03/30/first-experiments-with-sodium-alginate/#comment-90757 How much is a gram in teaspoons? I thought I measured it out right but it did not come out. Does the size of the dropper matter? I what to use this for Bible School in June and am starting now to make sure it works. How much is a gram in teaspoons? I thought I measured it out right but it did not come out. Does the size of the dropper matter? I what to use this for Bible School in June and am starting now to make sure it works.

]]> By: Sodium Alginate and other compounds - ChefTalk Cooking Forums http://blog.khymos.org/2007/03/30/first-experiments-with-sodium-alginate/#comment-87253 Sodium Alginate and other compounds - ChefTalk Cooking Forums Fri, 25 Apr 2008 16:37:25 +0000 http://blog.khymos.org/2007/03/30/first-experiments-with-sodium-alginate/#comment-87253 [...] Let me know how it turns out. I was going to try something similar with blueberry syrup, the recipe is here: blog.khymos.org » Blog Archive » First experiments with sodium alginate [...] […] Let me know how it turns out. I was going to try something similar with blueberry syrup, the recipe is here: blog.khymos.org » Blog Archive » First experiments with sodium alginate […]

]]> By: Spicy "Caviar" - Discuss Cooking Forum http://blog.khymos.org/2007/03/30/first-experiments-with-sodium-alginate/#comment-80977 Spicy "Caviar" - Discuss Cooking Forum Fri, 28 Mar 2008 20:02:55 +0000 http://blog.khymos.org/2007/03/30/first-experiments-with-sodium-alginate/#comment-80977 [...] website can explain it better than I can: blog.khymos.org » Blog Archive » First experiments with sodium alginate __________________ "Boldness has genius, power, and magic in it." Johann Wolfgang Von [...] […] website can explain it better than I can: blog.khymos.org » Blog Archive » First experiments with sodium alginate __________________ "Boldness has genius, power, and magic in it." Johann Wolfgang Von […]

]]> By: Martin Lersch http://blog.khymos.org/2007/03/30/first-experiments-with-sodium-alginate/#comment-80764 Martin Lersch Thu, 27 Mar 2008 18:20:47 +0000 http://blog.khymos.org/2007/03/30/first-experiments-with-sodium-alginate/#comment-80764 I've written a little about the chemistry here: http://blog.khymos.org/2006/09/17/video-on-alginates/ I’ve written a little about the chemistry here:

http://blog.khymos.org/2006/09/17/video-on-alginates/

]]> By: Neptune http://blog.khymos.org/2007/03/30/first-experiments-with-sodium-alginate/#comment-80756 Neptune Thu, 27 Mar 2008 17:31:01 +0000 http://blog.khymos.org/2007/03/30/first-experiments-with-sodium-alginate/#comment-80756 I am doing a high school science project. This experiment is 100% the one I would like to do. But I am confused how it works. I understand the process to create the spheres, but how does it happen?! I need to figure this information out to explain in my project not just the how but the why. I am very excited to try this because I will be the one bringing something edible, not a silly volcano. As I aspire to become a chef myself and possibly dive off the boat into the unknown field of Molecular Gastronomy any information and explainations would be happily recieved! Email if possible: Neptunes_warrior2003@yahoo.com I am doing a high school science project. This experiment is 100% the one I would like to do. But I am confused how it works. I understand the process to create the spheres, but how does it happen?! I need to figure this information out to explain in my project not just the how but the why. I am very excited to try this because I will be the one bringing something edible, not a silly volcano. As I aspire to become a chef myself and possibly dive off the boat into the unknown field of Molecular Gastronomy any information and explainations would be happily recieved! Email if possible: Neptunes_warrior2003@yahoo.com

]]> By: Xaga http://blog.khymos.org/2007/03/30/first-experiments-with-sodium-alginate/#comment-76470 Xaga Sun, 09 Mar 2008 20:50:36 +0000 http://blog.khymos.org/2007/03/30/first-experiments-with-sodium-alginate/#comment-76470 The chemicals are definitely safe to eat. Calcium Chloride or Calcium Lactate are both sold as a calcium supplement. You need the calcium, chloride doesn't harm you, as it is in sodium chloride (salt). Lactate is simply lactic acid, which your body produces naturally. Sodium Alginate. With sodium, once again, you can have that as it is in table salt. Alginate is from brown algae and also safe. The chemicals are definitely safe to eat. Calcium Chloride or Calcium Lactate are both sold as a calcium supplement. You need the calcium, chloride doesn’t harm you, as it is in sodium chloride (salt). Lactate is simply lactic acid, which your body produces naturally. Sodium Alginate. With sodium, once again, you can have that as it is in table salt. Alginate is from brown algae and also safe.

]]> By: Erin http://blog.khymos.org/2007/03/30/first-experiments-with-sodium-alginate/#comment-76202 Erin Fri, 07 Mar 2008 21:43:45 +0000 http://blog.khymos.org/2007/03/30/first-experiments-with-sodium-alginate/#comment-76202 Are you sure these chemicals are safe to eat? Are you sure these chemicals are safe to eat?

]]> By: Bruce G http://blog.khymos.org/2007/03/30/first-experiments-with-sodium-alginate/#comment-61454 Bruce G Sat, 19 Jan 2008 17:33:17 +0000 http://blog.khymos.org/2007/03/30/first-experiments-with-sodium-alginate/#comment-61454 Since you, family, friends, customers, will consume foods created with various chemicals it is absolutely necessary that these chemical ingredients be of food grade. It would be extremely unwise to purchase chemicals suitable for use in swimming pools or high school chemistry experiments and use them in the preparation of food. There are many places on line to purchase food grade components. In most cases only very small quantities of these components are used so they will last for many "experiments" at home. I found http://www.lepicerie.com/ to be a great resource for the novice molecular gastronomist. Since you, family, friends, customers, will consume foods created with various chemicals it is absolutely necessary that these chemical ingredients be of food grade. It would be extremely unwise to purchase chemicals suitable for use in swimming pools or high school chemistry experiments and use them in the preparation of food.

There are many places on line to purchase food grade components. In most cases only very small quantities of these components are used so they will last for many “experiments” at home.

I found http://www.lepicerie.com/ to be a great resource for the novice molecular gastronomist.

]]> By: Martin http://blog.khymos.org/2007/03/30/first-experiments-with-sodium-alginate/#comment-60367 Martin Sun, 13 Jan 2008 08:10:48 +0000 http://blog.khymos.org/2007/03/30/first-experiments-with-sodium-alginate/#comment-60367 This CaCl2 is obviuously of a technical quality, not intended for consumption. They price suggests that it's not very pure. In the experiment above I only used 2.5 g. My suggestion would be to obtain a smaller quantity from a drug store or a pharmacy (or one of the MG suppliers). This CaCl2 is obviuously of a technical quality, not intended for consumption. They price suggests that it’s not very pure. In the experiment above I only used 2.5 g. My suggestion would be to obtain a smaller quantity from a drug store or a pharmacy (or one of the MG suppliers).

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