{"title":"Spherification Ingredients","description":null,"products":[{"product_id":"sosa-sodium-alginate-gelling-agent","title":"SOSA Sodium Alginate – Molecular Gelling Agent","description":"\u003cp data-start=\"266\" data-end=\"566\" class=\"\"\u003eSodium Alginate is a natural hydrocolloid derived from various types of brown algae, including \u003cem data-start=\"365\" data-end=\"372\"\u003eFucus\u003c\/em\u003e, \u003cem data-start=\"374\" data-end=\"385\"\u003eLaminaria\u003c\/em\u003e, and \u003cem data-start=\"391\" data-end=\"404\"\u003eMacrocystis\u003c\/em\u003e. It is best known for its ability to form gels in the presence of calcium, making it a key ingredient for spherification techniques in modern gastronomy.\u003c\/p\u003e\n\u003cp data-start=\"568\" data-end=\"885\" class=\"\"\u003eThis gelling action allows chefs to encapsulate liquids in delicate, thermo-reversible membranes, creating visually striking “caviar” pearls, spheres, and other textures that deliver an intense burst of flavour in the mouth. Its versatility has made it a staple in both avant-garde pastry and savoury cuisine.\u003c\/p\u003e\n\u003ch3 data-start=\"892\" data-end=\"923\" class=\"\"\u003e\u003cstrong data-start=\"896\" data-end=\"921\"\u003eFunctional Properties\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-start=\"924\" data-end=\"1142\"\u003e\n\u003cli data-start=\"924\" data-end=\"991\" class=\"\"\u003e\n\u003cp data-start=\"926\" data-end=\"991\" class=\"\"\u003eGels in contact with calcium (direct or reverse spherification)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"992\" data-end=\"1025\" class=\"\"\u003e\n\u003cp data-start=\"994\" data-end=\"1025\" class=\"\"\u003eThermo-reversible when heated\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1026\" data-end=\"1079\" class=\"\"\u003e\n\u003cp data-start=\"1028\" data-end=\"1079\" class=\"\"\u003eActs as a \u003cstrong data-start=\"1038\" data-end=\"1051\"\u003ethickener\u003c\/strong\u003e in the absence of calcium\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1080\" data-end=\"1142\" class=\"\"\u003e\n\u003cp data-start=\"1082\" data-end=\"1142\" class=\"\"\u003eCold or hot soluble (with better results when hydrated cold)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"1149\" data-end=\"1169\" class=\"\"\u003e\u003cstrong data-start=\"1153\" data-end=\"1167\"\u003eHow to Use\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-start=\"1170\" data-end=\"1514\"\u003e\n\u003cli data-start=\"1170\" data-end=\"1282\" class=\"\"\u003e\n\u003cp data-start=\"1172\" data-end=\"1282\" class=\"\"\u003e\u003cstrong data-start=\"1172\" data-end=\"1197\"\u003eDirect Spherification\u003c\/strong\u003e: Add alginate to the base liquid and blend vigorously. Rest to remove air bubbles.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1283\" data-end=\"1438\" class=\"\"\u003e\n\u003cp data-start=\"1285\" data-end=\"1438\" class=\"\"\u003e\u003cstrong data-start=\"1285\" data-end=\"1311\"\u003eReverse Spherification\u003c\/strong\u003e: Dissolve alginate in mineral water for the external bath; the base liquid should contain calcium or calcium gluconolactate.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1439\" data-end=\"1514\" class=\"\"\u003e\n\u003cp data-start=\"1441\" data-end=\"1514\" class=\"\"\u003eAdd \u003cstrong data-start=\"1445\" data-end=\"1454\"\u003esugar\u003c\/strong\u003e to aid incorporation. Use a hand blender to avoid clumping.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"1521\" data-end=\"1549\" class=\"\"\u003e\u003cstrong data-start=\"1525\" data-end=\"1547\"\u003eRecommended Dosage\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-start=\"1550\" data-end=\"1631\"\u003e\n\u003cli data-start=\"1550\" data-end=\"1631\" class=\"\"\u003e\n\u003cp data-start=\"1552\" data-end=\"1631\" class=\"\"\u003e\u003cstrong data-start=\"1552\" data-end=\"1566\"\u003e5 g per kg\u003c\/strong\u003e of preparation (for both spherification and thickening purposes)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"1638\" data-end=\"1660\" class=\"\"\u003e\u003cstrong data-start=\"1642\" data-end=\"1658\"\u003eApplications\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-start=\"1661\" data-end=\"1806\"\u003e\n\u003cli data-start=\"1661\" data-end=\"1700\" class=\"\"\u003e\n\u003cp data-start=\"1663\" data-end=\"1700\" class=\"\"\u003eMolecular “caviar,” pearls, spheres\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1701\" data-end=\"1741\" class=\"\"\u003e\n\u003cp data-start=\"1703\" data-end=\"1741\" class=\"\"\u003eVegan ravioli or encapsulated sauces\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1742\" data-end=\"1806\" class=\"\"\u003e\n\u003cp data-start=\"1744\" data-end=\"1806\" class=\"\"\u003eFruit juices, purées, and dairy foams (reverse spherification)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"1813\" data-end=\"1835\" class=\"\"\u003e\u003cstrong data-start=\"1817\" data-end=\"1833\"\u003eObservations\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-start=\"1836\" data-end=\"2080\"\u003e\n\u003cli data-start=\"1836\" data-end=\"1909\" class=\"\"\u003e\n\u003cp data-start=\"1838\" data-end=\"1909\" class=\"\"\u003eRequires \u003cstrong data-start=\"1847\" data-end=\"1857\"\u003epH ≥ 4\u003c\/strong\u003e and \u003cstrong data-start=\"1862\" data-end=\"1885\"\u003ewater content ≥ 80%\u003c\/strong\u003e for effective gelling\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1910\" data-end=\"1978\" class=\"\"\u003e\n\u003cp data-start=\"1912\" data-end=\"1978\" class=\"\"\u003eAvoid fatty or alcoholic mediums, which interfere with hydration\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1979\" data-end=\"2031\" class=\"\"\u003e\n\u003cp data-start=\"1981\" data-end=\"2031\" class=\"\"\u003eUse \u003cstrong data-start=\"1985\" data-end=\"2002\"\u003emineral water\u003c\/strong\u003e for reverse spherification\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2032\" data-end=\"2080\" class=\"\"\u003e\n\u003cp data-start=\"2034\" data-end=\"2080\" class=\"\"\u003eDoes not gel without calcium—will only thicken\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"2087\" data-end=\"2108\" class=\"\"\u003e\u003cstrong data-start=\"2091\" data-end=\"2106\"\u003eSuitability\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-start=\"2109\" data-end=\"2180\"\u003e\n\u003cli data-start=\"2109\" data-end=\"2148\" class=\"\"\u003e\n\u003cp data-start=\"2111\" data-end=\"2148\" class=\"\"\u003eSuitable for vegetarians and vegans\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2149\" data-end=\"2180\" class=\"\"\u003e\n\u003cp data-start=\"2151\" data-end=\"2180\" class=\"\"\u003eGluten-free and allergen-free\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan\u003e=====\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDIRECT SPHERIFICATION: \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eTo make direct spherification, basically three baths are used:\u003c\/span\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\u003cspan\u003eIn the first we will put the product that we want to spherify together with Alginate. We will apply turmix, leaving it at rest until the total loss of air. The acidity level of the product must be taken into account: if it has a pH of less than 4 in this same bath, we will add sodium citrate (pH Kit) in the right amount. If we exceed it, we will give the product a bad taste.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eIn the second bathroom with Chloride. They will put 5 to 8 g per liter, depending on the size of the sphere. The Alginate reaction occurs when it comes into contact with the Chloride bath, forming a layer that will gel inwards. The more time elapses in the bath, the more gelled it will be, until it is completely gelled.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eIn the third and last bath we will put water, which will be used to clean the spheres, basically to remove the bad taste produced by calcium chloride.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003e\u003cstrong\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif;\"\u003eREVERSE SPHERIFICATION:\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eThose liquids, which by their very nature contain calcium, such as dairy products, must be spherified in reverse, that is, inverting the first two baths. The same will happen with products to which Gluconolactate is added. We also work with three baths:\u003c\/span\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eIn the first we will put the product with its own calcium or with Gluconolactate. If the product does not have the appropriate density, we will add 6 g of Gelespessa (2 g Xanthan) per kilo, in order to obtain enough weight so that the sphere we form can be submerged in the second bath. \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eIn the second bath we will put a liter of mineral water (without calcium) with 5 g of Alginate. \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eIn the third and last bath we will put plain water to clean the spheres. Thanks to the inversion of baths, a sphere is obtained that always remains liquid on the inside, since the layer that forms gels on the outside.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cspan\u003e=====\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003ciframe title=\"Raspberry Spherification · Alginate and Gluconolactat · Texturizers\" src=\"https:\/\/www.youtube.com\/embed\/9zDAhuDZBBg\" height=\"500\" width=\"889\"\u003e\u003c\/iframe\u003e\u003ciframe width=\"889\" height=\"500\" src=\"https:\/\/www.youtube.com\/embed\/OL5_GHQDl3M\" title=\"Coulant Omelette · Alginat · Texturizers\"\u003e\u003c\/iframe\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Sosa","offers":[{"title":"50g (repack)","offer_id":43965005693172,"sku":"","price":17.75,"currency_code":"CAD","in_stock":false},{"title":"750g","offer_id":43965005725940,"sku":"38467","price":192.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/SOSAAlginate_750g1.jpg?v=1684035049"},{"product_id":"sosa-calcium-chloride-direct-spherification","title":"SOSA Calcium Chloride – For Direct Spherification","description":"\u003cp data-start=\"206\" data-end=\"600\" class=\"\"\u003eCalcium Chloride is a fast-acting calcium salt widely used in direct spherification, a technique in molecular gastronomy that allows you to encapsulate liquids in a thin gel membrane, producing visually striking pearls, spheres, or “caviars.” This process creates a burst of flavour and texture in the mouth and has become a hallmark of modern pastry and culinary presentations.\u003c\/p\u003e\n\u003cp data-start=\"602\" data-end=\"879\" class=\"\"\u003eIn the spherification process, Calcium Chloride is used to create the reactive bath that interacts with Sodium Alginate, forming a gel-like skin around the liquid when droplets are submerged. It dissolves easily in water and does not require blending with a hand mixer.\u003c\/p\u003e\n\u003ch3 data-start=\"886\" data-end=\"917\" class=\"\"\u003e\u003cstrong data-start=\"890\" data-end=\"915\"\u003eFunctional Properties\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-start=\"918\" data-end=\"1085\"\u003e\n\u003cli data-start=\"918\" data-end=\"977\" class=\"\"\u003e\n\u003cp data-start=\"920\" data-end=\"977\" class=\"\"\u003eReacts instantly with sodium alginate for gel formation\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"978\" data-end=\"1023\" class=\"\"\u003e\n\u003cp data-start=\"980\" data-end=\"1023\" class=\"\"\u003eHighly soluble in water without agitation\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1024\" data-end=\"1085\" class=\"\"\u003e\n\u003cp data-start=\"1026\" data-end=\"1085\" class=\"\"\u003eUsed exclusively in \u003cstrong data-start=\"1046\" data-end=\"1071\"\u003edirect spherification\u003c\/strong\u003e (not reverse)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"1092\" data-end=\"1119\" class=\"\"\u003e\u003cstrong data-start=\"1096\" data-end=\"1117\"\u003eUse \u0026amp; Preparation\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-start=\"1120\" data-end=\"1287\"\u003e\n\u003cli data-start=\"1120\" data-end=\"1178\" class=\"\"\u003e\n\u003cp data-start=\"1122\" data-end=\"1178\" class=\"\"\u003eMix into \u003cstrong data-start=\"1131\" data-end=\"1148\"\u003emineral water\u003c\/strong\u003e to prepare the gelling bath\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1179\" data-end=\"1217\" class=\"\"\u003e\n\u003cp data-start=\"1181\" data-end=\"1217\" class=\"\"\u003eNo blending (turbomixing) required\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1218\" data-end=\"1287\" class=\"\"\u003e\n\u003cp data-start=\"1220\" data-end=\"1287\" class=\"\"\u003eIdeal for producing small spheres, pearls, and fluid gels on demand\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"1294\" data-end=\"1316\" class=\"\"\u003e\u003cstrong data-start=\"1298\" data-end=\"1314\"\u003eApplications\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-start=\"1317\" data-end=\"1442\"\u003e\n\u003cli data-start=\"1317\" data-end=\"1388\" class=\"\"\u003e\n\u003cp data-start=\"1319\" data-end=\"1388\" class=\"\"\u003eDirect spherification bath for juices, infusions, cocktails, sauces\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1389\" data-end=\"1442\" class=\"\"\u003e\n\u003cp data-start=\"1391\" data-end=\"1442\" class=\"\"\u003eCulinary plating, canapé garnishes, modern desserts\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"1449\" data-end=\"1477\" class=\"\"\u003e\u003cstrong data-start=\"1453\" data-end=\"1475\"\u003eRecommended Dosage\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-start=\"1478\" data-end=\"1547\"\u003e\n\u003cli data-start=\"1478\" data-end=\"1547\" class=\"\"\u003e\n\u003cp data-start=\"1480\" data-end=\"1547\" class=\"\"\u003e\u003cstrong data-start=\"1480\" data-end=\"1500\"\u003e8–10 g per litre\u003c\/strong\u003e of mineral water (adjust based on sphere size)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"1554\" data-end=\"1575\" class=\"\"\u003e\u003cstrong data-start=\"1558\" data-end=\"1573\"\u003eSuitability\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-start=\"1576\" data-end=\"1644\"\u003e\n\u003cli data-start=\"1576\" data-end=\"1609\" class=\"\"\u003e\n\u003cp data-start=\"1578\" data-end=\"1609\" class=\"\"\u003eVegan and vegetarian friendly\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1610\" data-end=\"1644\" class=\"\"\u003e\n\u003cp data-start=\"1612\" data-end=\"1644\" class=\"\"\u003eFood-grade, professional quality\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"1646\" data-end=\"1666\" class=\"\"\u003e\u003cstrong data-start=\"1646\" data-end=\"1666\"\u003eProduct of Spain\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e=====\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDIRECT SPHERIFICATION: \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eTo make direct spherification, basically three baths are used:\u003c\/span\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\u003cspan\u003eIn the first we will put the product that we want to spherify together with Alginate. We will apply turmix, leaving it at rest until the total loss of air. The acidity level of the product must be taken into account: if it has a pH of less than 4 in this same bath, we will add sodium citrate (pH Kit) in the right amount. If we exceed it, we will give the product a bad taste.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eIn the second bathroom with Chloride. They will put 5 to 8 g per liter, depending on the size of the sphere. The Alginate reaction occurs when it comes into contact with the Chloride bath, forming a layer that will gel inwards. The more time elapses in the bath, the more gelled it will be, until it is completely gelled.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eIn the third and last bath we will put water, which will be used to clean the spheres, basically to remove the bad taste produced by calcium chloride.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003e\u003cstrong\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif;\"\u003eREVERSE SPHERIFICATION:\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eThose liquids, which by their very nature contain calcium, such as dairy products, must be spherified in reverse, that is, inverting the first two baths. The same will happen with products to which Gluconolactate is added. We also work with three baths:\u003c\/span\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eIn the first we will put the product with its own calcium or with Gluconolactate. If the product does not have the appropriate density, we will add 6 g of Gelespessa (2 g Xanthan) per kilo, in order to obtain enough weight so that the sphere we form can be submerged in the second bath. \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eIn the second bath we will put a liter of mineral water (without calcium) with 5 g of Alginate. \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eIn the third and last bath we will put plain water to clean the spheres. Thanks to the inversion of baths, a sphere is obtained that always remains liquid on the inside, since the layer that forms gels on the outside.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cspan\u003e=====\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003ciframe width=\"889\" height=\"500\" src=\"https:\/\/www.youtube.com\/embed\/CUzEBYzU2ig\" title=\"Yoghourt Sphere · Alginat \/ Clorur \/ Kit pH · Texturizers\"\u003e\u003c\/iframe\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003ciframe title=\"Cacao Caviar · Alginat \/ Clorur \/ Kit pH · Texturizers\" src=\"https:\/\/www.youtube.com\/embed\/Ua5v_Es3zs4\" height=\"500\" width=\"889\"\u003e\u003c\/iframe\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Sosa","offers":[{"title":"75g (repack)","offer_id":43965006414068,"sku":"","price":10.0,"currency_code":"CAD","in_stock":false},{"title":"750g","offer_id":43965006446836,"sku":"38548","price":48.5,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/SOSAChloride_750g1.jpg?v=1684036745"},{"product_id":"sosa-gluconolactate-reverse-spherification-calcium","title":"SOSA Gluconolactate – For Reverse Spherification","description":"\u003cp class=\"\" data-end=\"581\" data-start=\"239\"\u003eCalcium Gluconolactate is a blend of calcium gluconate and calcium lactate, specially formulated to increase the calcium content of liquids without altering their flavour. This makes it ideal for reverse spherification, where the base liquid must contain calcium to form a gel coating when submerged in a sodium alginate bath.\u003c\/p\u003e\n\u003cp class=\"\" data-end=\"797\" data-start=\"583\"\u003eUnlike calcium chloride, which can impart bitterness, Calcium Gluconolactate is completely tasteless, allowing chefs to work with delicate or sweet ingredients while maintaining the integrity of their flavours.\u003c\/p\u003e\n\u003ch3 class=\"\" data-end=\"835\" data-start=\"804\"\u003e\u003cstrong data-end=\"833\" data-start=\"808\"\u003eFunctional Properties\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-end=\"1072\" data-start=\"836\"\u003e\n\u003cli class=\"\" data-end=\"893\" data-start=\"836\"\u003e\n\u003cp class=\"\" data-end=\"893\" data-start=\"838\"\u003eEnriches liquids with calcium without affecting taste\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"948\" data-start=\"894\"\u003e\n\u003cp class=\"\" data-end=\"948\" data-start=\"896\"\u003eEnables reverse spherification with alginate baths\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1008\" data-start=\"949\"\u003e\n\u003cp class=\"\" data-end=\"1008\" data-start=\"951\"\u003eIdeal for dairy-free, low-calcium, or clarified liquids\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1072\" data-start=\"1009\"\u003e\n\u003cp class=\"\" data-end=\"1072\" data-start=\"1011\"\u003eDissolves easily into mixtures without the need for agitation\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 class=\"\" data-end=\"1106\" data-start=\"1079\"\u003e\u003cstrong data-end=\"1104\" data-start=\"1083\"\u003eUse \u0026amp; Preparation\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-end=\"1220\" data-start=\"1107\"\u003e\n\u003cli class=\"\" data-end=\"1158\" data-start=\"1107\"\u003e\n\u003cp class=\"\" data-end=\"1158\" data-start=\"1109\"\u003eAdd directly to the liquid you wish to spherify\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1190\" data-start=\"1159\"\u003e\n\u003cp class=\"\" data-end=\"1190\" data-start=\"1161\"\u003eBlend until fully dissolved\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1220\" data-start=\"1191\"\u003e\n\u003cp class=\"\" data-end=\"1220\" data-start=\"1193\"\u003eNo impact on aroma or taste\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 class=\"\" data-end=\"1249\" data-start=\"1227\"\u003e\u003cstrong data-end=\"1247\" data-start=\"1231\"\u003eApplications\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-end=\"1471\" data-start=\"1250\"\u003e\n\u003cli class=\"\" data-end=\"1312\" data-start=\"1250\"\u003e\n\u003cp class=\"\" data-end=\"1312\" data-start=\"1252\"\u003eReverse spherification for fruit juices, cocktails, purées\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1394\" data-start=\"1313\"\u003e\n\u003cp class=\"\" data-end=\"1394\" data-start=\"1315\"\u003eUse with sodium alginate baths to create stable spheres with liquid interiors\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1471\" data-start=\"1395\"\u003e\n\u003cp class=\"\" data-end=\"1471\" data-start=\"1397\"\u003eUseful in modernist pastry, plated desserts, and fine dining presentations\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 class=\"\" data-end=\"1506\" data-start=\"1478\"\u003e\u003cstrong data-end=\"1504\" data-start=\"1482\"\u003eRecommended Dosage\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-end=\"1534\" data-start=\"1507\"\u003e\n\u003cli class=\"\" data-end=\"1534\" data-start=\"1507\"\u003e\n\u003cp class=\"\" data-end=\"1534\" data-start=\"1509\"\u003e\u003cstrong data-end=\"1524\" data-start=\"1509\"\u003e20 g per kg\u003c\/strong\u003e of liquid\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 class=\"\" data-end=\"1562\" data-start=\"1541\"\u003e\u003cstrong data-end=\"1560\" data-start=\"1545\"\u003eSuitability\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-end=\"1685\" data-start=\"1563\"\u003e\n\u003cli class=\"\" data-end=\"1596\" data-start=\"1563\"\u003e\n\u003cp class=\"\" data-end=\"1596\" data-start=\"1565\"\u003eVegan and vegetarian friendly\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1634\" data-start=\"1597\"\u003e\n\u003cp class=\"\" data-end=\"1634\" data-start=\"1599\"\u003eTasteless, food-grade formulation\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1685\" data-start=\"1635\"\u003e\n\u003cp class=\"\" data-end=\"1685\" data-start=\"1637\"\u003eSuitable for both sweet and savoury applications\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"\" data-end=\"1707\" data-start=\"1687\"\u003e\u003cstrong data-end=\"1707\" data-start=\"1687\"\u003eProduct of Spain\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e=====\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDIRECT SPHERIFICATION: \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eTo make direct spherification, basically three baths are used:\u003c\/span\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\u003cspan\u003eIn the first we will put the product that we want to spherify together with Alginate. We will apply turmix, leaving it at rest until the total loss of air. The acidity level of the product must be taken into account: if it has a pH of less than 4 in this same bath, we will add sodium citrate (pH Kit) in the right amount. If we exceed it, we will give the product a bad taste.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eIn the second bathroom with Chloride. They will put 5 to 8 g per liter, depending on the size of the sphere. The Alginate reaction occurs when it comes into contact with the Chloride bath, forming a layer that will gel inwards. The more time elapses in the bath, the more gelled it will be, until it is completely gelled.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eIn the third and last bath we will put water, which will be used to clean the spheres, basically to remove the bad taste produced by calcium chloride.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003e\u003cstrong\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif;\"\u003eREVERSE SPHERIFICATION:\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eThose liquids, which by their very nature contain calcium, such as dairy products, must be spherified in reverse, that is, inverting the first two baths. The same will happen with products to which Gluconolactate is added. We also work with three baths:\u003c\/span\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eIn the first we will put the product with its own calcium or with Gluconolactate. If the product does not have the appropriate density, we will add 6 g of Gelespessa (2 g Xanthan) per kilo, in order to obtain enough weight so that the sphere we form can be submerged in the second bath. \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eIn the second bath we will put a liter of mineral water (without calcium) with 5 g of Alginate. \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eIn the third and last bath we will put plain water to clean the spheres. Thanks to the inversion of baths, a sphere is obtained that always remains liquid on the inside, since the layer that forms gels on the outside.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cspan\u003e=====\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003ciframe width=\"889\" height=\"500\" src=\"https:\/\/www.youtube.com\/embed\/9zDAhuDZBBg\" title=\"Raspberry Spherification · Alginate and Gluconolactat · Texturizers\"\u003e\u003c\/iframe\u003e\u003ciframe width=\"889\" height=\"500\" src=\"https:\/\/www.youtube.com\/embed\/f2lO-cBVRVI\" title=\"Liquorice Caviar · Gluconolectat \/ Alginate · Texturizers\"\u003e\u003c\/iframe\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Sosa","offers":[{"title":"100g (repack)","offer_id":43965006512372,"sku":"","price":17.5,"currency_code":"CAD","in_stock":false},{"title":"500g","offer_id":43965006545140,"sku":"38683","price":44.5,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/SOSAGluconolactate_500g1.jpg?v=1684037845"}],"url":"https:\/\/supplies.gusta.ca\/collections\/spherification-ingredients.oembed","provider":"Gusta Supplies","version":"1.0","type":"link"}