Sodium Alginate+Calcium Chloride

[Harry91]

Where can one find the proper ratios of water to sodium alginate to calcium chloride. Google was of little help. I assume there is one "main" ratio when trying to achieve the "caviar" effect with fruit juices.

-harry

[gfron1]

Since each use calls for slight ratio adjustments, check out the manufacturer info or some of the previous posts listed here.

There are many very talented people in the Society that have used SA. Good luck.

[syoung68]

There is an entire topic on this... <a href="http://forums.egullet.org/index.php?showtopic=86839&st=0">Adventures with sodium alginate</a>

[K8memphis]

It's a ph balance thing.

[Tri2Cook]

It's a ph balance thing.

←

Yep. I haven't been messing with it lately but I usually used pretty much the same amounts for any fruit. If the ph was right, it always worked. The ph is easy to fix with test strips (or a meter) and some sodium citrate but there's no magic ratio... depends on your juice/puree. I'm not an expert on the stuff so there are probably good reasons for being precise (finding the minimum you can get away with for a given fruit comes to mind) but others have done the hard work when it comes to caviar and spheres and it always seems to work if you stay in the ballpark of their recipes.

[RedRum]

It depends on the consistency you want to achieve. for Adria'a Caviar, it is 2g of Sodium alginate for 500g of juice, and 2g of calcium chloride for 500g of water.

I have gone up to 4g in of alginate to achieve firmer textures, but any more makes things unchewable.

[RedRum]

here is a website with the products essential to achieve Adria's spherifications and foams.

http://www.texturaselbulli.com/ENG/contacto_01.html

I have not bought from them, but it seems pretty good. Next time I buy my ingredients I will inquire from them, will let you know of their prices. Has anyone bought from them?

would be glad to know.