Hi Ras1187,
Sodium alginate is a very interesting gelling agent. Alginate dissolved in water and will gel almost instantly if calcium ions (from calcium chloride) is added to the mixture.
I don't know the recipe you are making but for example you can add alginate to a vegetable purée (let's say green pea). Let large yolk size drops fall in a solution of calcium chloride and the result is an egg yolk effect. The purée will look like a intact egg yolk. Purée incased in a gelled purée membrane wall.
Other uses: thickening ice cream mixtures, cream, ice pops, gelato, sherbert, patés, gummy candy, chocolate centers, etc...
If you want to be adventurous, you can make body cast moulds (it is use in dentistry and movie make-up effects)
Luc H.
__________________
I eat science everyday, do you? |