Sodium alginate is acclimated to gel in attendance of calcium, as shear-thinning thickener in absence of calcium, to balance emulsions or foams and to anatomy films. In modernist cuisine, sodium alginate is mostly acclimated with calcium salts to aftermath baby caviar-like and ample spheres with aqueous central that access in the mouth. There are two capital processes to actualize spheres, basal spherification and about-face spherification.
Sodium alginate works as a algid gelling abettor that needs no calefaction to gel. It gels in the attendance of calcium compounds. Most frequently acclimated with calcium chloride to accomplish caviar and spheres. It dilutes while algid with able agitation. Calefaction is not bare to aftermath spherification. Sodium alginate can aswell be acclimated to aftermath foams.