Pure Sodium Alginate (Molecular Gastronomy) ⊘ Non-GMO Vegan OU Kosher Certified - 50g/2oz

I was amazed while making keto pasta (recipe by serious keto). The pasta, made with 5 ounces of canned white chicken looks and tasted like angel hair spaghetti. My son was also amazed when he tasted the pasta. He said “you really got something here!” He wants to learn how to make it himself. This stuff is really like the real thing, amazing. I am a diabetic with celiac disease and have tried many pasta replacements, and have given up on having pasta, which is a favorite of mine, until now. Please check out this keto noodle, you will not regret it!

Excelente 👌

I used this as a gelling agent for a homemade bath bomb and it worked excellently. It thickened the bathwater into a really nice moisturizing jelly

Have yet to use it. Intending to use it to add more texture to some seitan I am making.

I used the Sodium Alginate and the other two required ingredients to make keto noodles. The noodles form instantly when you pour it into the solution. Pretty cool to watch. I'm thinking of making some type of dessert next time using the same molecular gastronomy.

Used for my son’s science project to make Boba and was great

I took a gram at night for heartburn, dissolved in water. The texture is disgusting, like snot. But it worked as well as fatimodine. Encapsulating the powder will be more pleasant to consume.

Perfect for the experiment I had in mind. I've already made a couple batches of popping boba and it works great. Perfect amount for the price!