Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Sources for Sodium Alginate & other chemicals


Mussina
 Share

Recommended Posts

Room4Dessert Wil Goldfarb's dessert restaurant in NYC sells alginate on a retail basis. He also sells other unique products. The address and phone number are on the website, although as yet there is not much more information. You can get that here though.

John Sconzo, M.D. aka "docsconz"

"Remember that a very good sardine is always preferable to a not that good lobster."

- Ferran Adria on eGullet 12/16/2004.

Docsconz - Musings on Food and Life

Slow Food Saratoga Region - Co-Founder

Twitter - @docsconz

Link to comment
Share on other sites

Here's a source:

Sodium alginate

This appears to be a wholesale site, not to mention it also seems to be shipping from China. After a quick glance, I'm not sure how much use this is to a home cook.

R4D came to mind for me, too, but I wasn't sure if Mussina was in NYC. I'm not sure if R4D does mail order either.

ETA: FMC "Bippolymer" should be "Biopolymer". And again, this appears to be a wholesale site. Any retail sources that easily sell small quantities?

Edited by BryanZ (log)
Link to comment
Share on other sites

R4D came to mind for me, too, but I wasn't sure if Mussina was in NYC.  I'm not sure if R4D does mail order either.

if I remember correctly Wil told me they do. The way to know for sure is to call.

John Sconzo, M.D. aka "docsconz"

"Remember that a very good sardine is always preferable to a not that good lobster."

- Ferran Adria on eGullet 12/16/2004.

Docsconz - Musings on Food and Life

Slow Food Saratoga Region - Co-Founder

Twitter - @docsconz

Link to comment
Share on other sites

  • 1 month later...

Chefrubber.com has alginate for $7.75 for 100g (~3.5 oz). They also have 500g (17.6 oz) of Calci for $17.

I ordered some, but haven't received it yet so I can't say anything about the product etc. Price seems ok.

My soup looked like an above ground pool in a bad neighborhood.

Link to comment
Share on other sites

  • 5 weeks later...
  • 8 months later...

With all the interest on molecular gastronomy these days, I'm looking to try some of the recipes that've caught my eye from the elBulli cookbooks. Does anybody know a source where I can order a few samples of food grade chemicals to experiment with, that will deliver to a remote area of New Brunswick, Canada?

I'm specifically looking for: Calcium Chloride, Methyl-Cellulose, Agar-Agar Powder, Vitamin C Powder (in bulk) & Transglutaminase, as well as possibly some liquid nitrogen.

I'd rather live in a world without truffles than in a world without onions.

Link to comment
Share on other sites

With all the interest on molecular gastronomy these days, I'm looking to try some of the recipes that've caught my eye from the elBulli cookbooks.  Does anybody know a source where I can order a few samples of food grade chemicals to experiment with, that will deliver to a remote area of New Brunswick, Canada?

I'm specifically looking for: Calcium Chloride, Methyl-Cellulose, Agar-Agar Powder, Vitamin C Powder (in bulk) & Transglutaminase, as well as  possibly  some liquid nitrogen.

Check www.xenexlabs.com They are in Canada. Not sure if they have everything you want.

Link to comment
Share on other sites

Some chemicals can be had from Chefrubber.com, which is a good place for the calcium chloride, alginate, Agar Agar, and vitamin C, get your Transglutaminase from Activa (search, you'll have to talk to someone and convince them to send you a sample), and call DOW chemicals to get a sample of methylcellulose. Usually, recipes use HPMC E4M

Link to comment
Share on other sites

  • 4 weeks later...

Most of the items you have listed are readily obtained from the sources already listed, but are you actually equipped to receive liquid nitrogen? Apart from their asking (and it is not exactly that cheap) do you have a dewar to transport from the tank to your prep area? You cannot really just tap the tank for a little bit of the stuff.

Dry ice may also be problematic, though more for storage. You don't exactly want to be in an enclosed area when the stuff starts to sublimate.

Link to comment
Share on other sites

  • 3 months later...
Does anyone know of an online source for aliginate?  I've googled it with no luck.

Many thanks!

I get many of my colloids from http://www.lepicerie.com/catalog/index.html (on line and easy to deal with). Another source for many of the CP Kelco products (http://www.cpkelco.com/ ) is http://www.le-sanctuaire.com/ (now on line so they may be easier to order from but one of the only source for low methoxy pectin).

BTW LMP is another Ca dependent colloid that produces a skin with a better mouth feel and strength. I find for gelling, to use a combination of alginate:LMP at 1:1 and at a total amount equal to what you would have used for alginate alone. Try it, you will like.

Link to comment
Share on other sites

  • 4 months later...
  • 6 months later...
 Share

  • Similar Content

    • By Anonymous Modernist 16589
      I'm looking to buy some new pots and pans and would like to tap into your knowledege and experiance with them. Which pans tend to yield the best and most consistant results. Same for pots. Any and all recommendations would be greatly appriciated, thank you in advance.
      Herman 8D
    • By Doodad
      Has anybody tried making a dark roux in a pressure cooker? Can this be done without scortching do you think? I have made roux in the oven before and started wondering about this topic.
    • By kostbill
      I really want to improve the flavor of my chicken breast so I want to try to inject brine with fat and flavors.
       
      I would like to try brining with some hydrocolloids. The one example I found is this: https://torontofoodlab.com/2013/08/20/meat-tenderizing-with-a-carrageenan-brine/.
       
      However I cannot apply that to my chicken breast because I am cooking it sous vide, so the chicken will not reach the temperature needed for the carrageenan to gel.
       
      I am thinking of using Methyl cellulose, first disperse in hot water, then leave it for 24 hours in the fridge, then add salt, fat and flavors and inject it.
      I am afraid that until it reaches the 50C or 60C that the Methyl cellulose needs in order to gel, the liquid will escape.
      Any ideas?
      Thanks.
    • By Anonymous Modernist 760
      Thanks for putting up this forum 🙂
      I would like to bake using a combination of sous vide and a conventional oven. Would it be possible to put the dough in a vacuum bag cook it sous vide at 37C for the dough to raise optimal and then put it in a conventional oven?
      Thanks
    • By PedroG
      Olla podrida sous vide
      Origin
      Not rotten pot, but mighty or rich pot! Originated in 16th century Spain, olla poderida became olla podrida and was falsely translated into French as pot-pourri.
      Ingredients
      For two servings
      * 100g Brisket well marbled, cooked SV 48h/55°C, large dice †
      * 100g Pork meat well marbled, cooked SV 24h/55°C, large dice †
      * 100g Lamb chops without bone, cooked SV 4h/55°C, large dice †
      * 100g Chicken breast, cooked SV 2h/58°C, large dice †
      * 100g Chorizo, sliced approximately 4mm †
      * 125g Chickpeas (garbanzos), soaked overnight in water †
      * 1 Onion chopped medium-fine †
      * ½ Savoy cabbage approx. 200g cut into pieces, thick leaf veins removed
      * ½ Celeriac approx. 200g quartered, sliced about 2mm
      * 2 Carrots sliced approximately 120g about 3mm
      * 1 Leek approximately 20cm / 100g sliced about 5mm
      * Extra virgin olive oil
      * Rice bran oil
      * Dried parsley qs, aromatic, black pepper
      † Beef, pork, lamb and chicken (or at least two kinds of meat) as well as chorizo, chickpeas and onions are mandatory ingredients, other vegetables vary according to desire and availability.
      Cooking
      Boil chickpeas in water for 30-60 min.
      Sauté onions in olive oil, add chorizo, continue sautéing, add chickpeas including its cooking water, add remaining vegetables, cover and cook to the desired softness, stir from time to time. If additional liquid is needed, you may add Sherry instead of water.
      Reduce heat. Season to taste. Add parsley.
      In a heavy skillet, sear the meat dice in just smoking hot rice bran oil (very high smoking point allows very quick sear, not overdoing the center of the meat).
      Sear one kind of meat at a time and transfer to the pan with the vegetables.
  • Recently Browsing   0 members

    • No registered users viewing this page.
×
×
  • Create New...