Sodium Alginate

100% Pure Food Grade Sodium Alginate Powder for use in spherification.
Sodium Alginate is extracted from brown seaweed. It is used as a stabilizer for ice cream, yogurt, cream, and cheese. It acts as a thickener and emulsifier for salad, pudding, jam, tomato juice, and canned products. It is a hydration agent for noodles, bread, cool and frozen products. In the presence of calcium and acid mediums, it forms resilient gels. It is a cold gelling agent that needs no heat to gel. It is most commonly used with calcium lactate or calcium chloride in the spherification process.

• Hydrocolloid sourced from brown seaweed
• Reactive with calcium ions to form gel skins in Direct and Reverse Spherification
• Functions as general thickener and stabilizer in pies and other bakery applications
• Cold/hot soluble, does not need to be heated to gel

Perfected Sodium Alginate

Our Perfected™ Sodium Alginate is an exclusive formulation, designed to eliminate the shortcomings of traditional generic sodium alginate, particularly when used for spherification. It is superior in several ways because it is agglomerated, which means that it mixes more quickly and easily while eliminating lumps and gum balls. It also handles with virtually no dust. Use Perfected™ Sodium Alginate as a one-to-one replacement for sodium alginate in any recipe.

• Hydrocolloid sourced from brown seaweed
• Agglomerated to minimize dust and maximize ease of handling, short hydration period
• Sub 1:1 for sodium alginate in any recipe
• Reactive with calcium ions to form gel skins in Direct and Reverse Spherification
• Functions as general thickener and stabilizer in pies and other bakery applications
• Cold/hot soluble, does not need to be heated to gel

Calcium Chloride

Sodium alginate needs calcium to form the signature spheres, and calcium chloride as a readily available source of the mineral that easily dissolved in water. Calcium chloride is also found in many commercial pickles, tofu as a firming agent, and even in large-scale commercial beer making to add mineral content to the water for consistent water across bottling plants.

• Salt of food grade calcium and chlorine
• Perfect for direct spherification and pickling
• Commonly used to reduce alkalinity, as firming agent, adjust pH, cheese coagulation, make popping caviars 
• Keep sealed tightly and minimize air exposure 

Calcium Lactate

Calcium Lactate can be used together with calcium gluconate to form a calcium-rich product and is perfect for reverse spherification (dipped in sodium alginate bath) without adding any flavor at all to the end product. It is soluble in cold liquids and can be used with acidic, high alcohol, or fatty mediums.

• Calcium salt of natural lactic acid produced through fermentation
• Tasteless calcium ideal for Reverse Spherification technique to create popping caviar and raviolis
• Perfect for adding calcium to low sugar jams and marmalades
• Cold/hot soluble, non-hygroscopic

Calcium Lactate Gluconate

Calcium lactate gluconate is often used as a dietary calcium supplement, and  is the base of many antacid tablets. It’s a common ingredient in fortified foods. Because it has a very neutral flavor and dissolves readily, it’s used in reverse spherification where it’s added directly to juice to be spherized.

• Free-flowing mixture of calcium lactate and calcium gluconate
• Tasteless and odorless calcium ideal for Reverse Spherification technique to create popping caviar and raviolis
• Perfect for adding calcium to low sugar jams and marmalades
• Cold/hot soluble, non-hygroscopic

Sodium Hexametaphosphate

Sodium hexametaphosphate is a sequestering agent used to improve the quality of many foods and prevent spoilage. It’s a common ingredient in dairy products, jellies, prepared roast beef, ice cream and frozen fish fillets.

For spherification, sodium hexametaphosphate can be used to control the calcium in calcium-rich liquids, such a blackberry juice, to sequester the calcium and allow for direct spherification

• Salt mixture of metaphosphates
• Great for combining with sodium citrate for making cheese sauces
• Commonly used as a pH buffer and sequestrant
• Cold/hot soluble, free flowing powder

Sodium Citrate

The gelling required for spherification doesn’t form with acidic liquids. This includes many cocktails, citrus juices, and even some fruits like pureed strawberries. Sodium citrate, a salt found in citrus fruits, acts as a buffering agent, raising the pH (reducing the acidity) of your liquid. Sodium citrate is also an effective emulsifier, and is commonly added to cheeses to allow them to melt without the oil separating – allowing for smooth nacho cheese.

• Trisodium citrate dihydrate is a salt of citric acid
• Use a small amount to make a melty cheese sauce out of any cheese
• Add to spherification liquids to neutralize the pH when needed
• Commonly used as a sequestrant and pH buffer in food and beverages 
• Cold/hot soluble, practically insoluble in ethanol (96%)

Xanthan Gum

Xanthan gum is one of the most common gums in food. As a thickener and emulsifier, it’s commonly found in yogurt, fruit pies, salad dressings, and baked goods. This natural gum is made through fermentation. It’s used in spherification to thicken liquids for a more distinct texture.

• Long chain polysaccharide composed of the sugars glucose, mannose, and glucuronic acid
• Often added as a stabilizer with other ingredients for spherification, foaming and stabilizing sauces
• Commonly added in for gluten free baking 
• Powerful thickener for suspension, adding viscosity, and moisture retention
• Cold/hot soluble, pH tolerant

Perfected Xanthan Gum

Our Perfected Xanthan Gum is an exclusive formulation, designed to eliminate the shortcomings of traditional generic xanthan gum. It is superior because it mixes more quickly and easily while eliminating lumps and gum balls. It also removes the need for slurries and premixes and it handles with virtually no dust. Use Perfected Xanthan Gum as a one-to-one replacement for xanthan gum in any recipe.

• Long chain polysaccharide composed of the sugars glucose, mannose, and glucuronic acid
• Agglomerated to minimize dust and maximize ease of handling, easier hydration
• Often added as a stabilizer with other ingredients for spherification, foaming and stabilizing sauces
• Commonly added in for gluten free baking 
• Powerful thickener for suspension, adding viscosity, and moisture retention
• Cold/hot soluble, pH tolerant

Perfect Caviar Maker Syringe

A purpose-built syringe for controlled droplets, the Perfect Caviar Maker syringe has a stainless steel nozzle, replaceable o-rings and is made from durable polycarbonate. The removable stainless steel collar also allows you to use it with the Rapid Caviar Maker or silicone tubing spaghetti, eliminating the need for several different syringes.

• Constructed from stainless steel and food grade polycarbonate
• Essential tool for Spherification and Gel Noodles 
• Ergonomic design and heavy duty construction means comfort and control over your caviar and noodles
• Simple disassembly for easy cleaning

Rapid Caviar Maker Kit

This spherification manifold allows for the creation of 96 precision caviar drops at a time when paired with the Perfect Caviar Maker and included adapter. Save time while making even more kitchen magic.

• Dispense 96 spheres at a time 
• Contains enough ingredients for 17 cups of spherified liquid 
• Perfect for direct spherification 

Spherificator

The Spherificator allows you to create caviar shaped pearls from virtually any liquid. The Spherificator is the world’s first automatic pearl former – a hand-held device that will produce up to 700 pearls per minute. This is a great tool for foodies, chefs, bartenders, and anyone who loves to entertain! Amaze your friends with your ability to harness the reverse spherification technique with ease. For you gastronomists who have already tried this, say goodbye to your syringes as the Spherificator makes the process incredibly fast and consistent.

• Automatic sphere maker
• Creates up to 700 pearls a minute
• works with direct spherification only 

Reverse Spherification Molds

Some spherification methods call for the inner liquid to be frozen. These silicone reverse spherification molds allow for perfectly shaped drops that are easily popped out. It’s also a handy mold for gummies and other confections.

• Heavy duty silicone mold for frozen reverse spherification
• Spherification made easy with this technique
• Simply fill mold with base liquid and freeze
• Suitable for a wide range of gelling and baking applications

High Precision Digital Ingredients Scale

Precision is paramount for the modernist cook. Our high precision scale is accurate up to 500 grams in 0.1 gram increments, while being small enough to tuck into your kitchen drawer.

• Portable digital scale measures to 0.1g precision
• Pre-calibrated with 500g capacity 
• Ensures high level of accuracy when cooking with Modernist techniques
• Order with a 500g Calibration weight for long-term maintenance

pH Test Strips

Highly acidic liquids don’t work well for spherification without being buffered. These easy-to-use test strips allow you to ensure your liquid is in the ideal pH range for spherification.

• Economical pH test strips is easy-to-use for quick and reliable pH measurements
• Measures 1-14.0 pH range
• Dip strip into liquid and compare to chart
• 100 disposable strips per box

Ravioli Spherification Spoon

This mirror finished stainless steel spoon was developed by Ferran Adria specifically for handling spherified “caviar” and “ravioli”.

This durable stainless steel spoon is broad enough to gently draw caviar and spheres from your bath without damage, though smaller than the typical large strainer spoon more common in kitchens.

• Mirror finish stainless steel spherification spoon
• Easily capture small caviars and largers raviolis
• Ergonomic for handling spheres
• Dishwasher safe

Caviar Spherification Spoon

This mirror finished stainless steel spoon was developed by Ferran Adria specifically for handling spherified “caviar” and “ravioli”.

This durable stainless steel spoon is broad enough to gently draw caviar and spheres from your bath without damage, though smaller than the typical large strainer spoon more common in kitchens.

• Mirror finish stainless steel spherification spoon
• Easily capture small caviars and largers raviolis
• Ergonomic for handling spheres
• Dishwasher safe