Coolinario Sodium Alginate Powder (2 Oz) Premium Thickener & Gelling Agent for Sauces, Desserts & Molecular Gastronomy | Ideal for Spherification & Texture Enhancement | Food Grade

This worked great for making a science project

Requires a lot of mixing, but that is normal. I use as a reflux raft. Mixing 1/2 tsp with a small amount of hot water, shaking or mixing up untill dissolved, then adding 8 0z crystal light drink. And shaking again, let sit for a while. I will try with a blender next time cuz I think that will work a little better.

my son loves these for Boba drinks.

I use this to thicken my tie dye. It works really well. It does take an immersion hand blender or a hand mixer to get it to behave. It has some difficulty incorporating into liquids. I will continue to order now that I understand how it behaves.

I have severe acid reflux. The UK sells a form of antacid that it contains sodium alginate that can’t be purchased in the US. It’s a superior product. I use this product to mix with US Gaviscon to create the UK version. Works like a charm. Great thickener!

We used it for home chemistry experiment for my 5th grader. It worked great!

This, along with a source of calcium ions (like calcium chloride) can be used for spherification of foods (a la molecular gastronomy). This used to be a cutting-edge sort of thing when I was younger, but now you see examples of it all the time. Popping boba is one such example, though I believe those use the "reverse spherification" process, which tends to produce a more stable product that won't solidify over time. I remember buying jars of those two ingredients many, many years ago, assuming that I was going to try my hand at this advanced culinary technique. However, the jars just sat on my shelf until they expired, completely unused. I finally got my chance at redemption with this little pouch and I'm happy to say it was a success. I did use a stick blender to dissolve the alginate (which can be stubborn), but after that it was easy peasy. Very cool stuff.

This is my first time experimenting with sodium algnate, and so far it's a great success! I bought it for its thickening properties, hoping to use it in a variety of sauces and dressings. Tonight I made a stir-fry and used it to add body and shine to a simple sauce. I mixed coconut aminos and chili-garlic sauce and poured it in the wok towards the end of cooking. Then I added some of my sodium algnate slurry, which was 1/4 tsp added to 1/2 cup water and dissolved using a milk frother, then shook the stir fry around over heat for another minute. The result was a glossy, thicker sauce which coated all the ingredients beautifully! It didn't give any different flavors to the dish, just enhanced the texture. I absolutely love the results and can't wait to experiment more. It only took 1/4 tsp to make 2 servings of this dish, so this will last me a long time.