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4oz Sodium Alginate Powder, 100% Pure Food Grade Sodium Alginate Powder for Making Luxurious Caviar Spheres, Meatloaves, Natural Gelling Agent Thickener and Stabilizer for Desserts, Ice Cream

4.9 out of 5 stars 36 ratings
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Purchase options and add-ons

Brand Limino
Number of Items 1
Unit count 110.0 Grams
Item weight 114 Grams
Item form Powder
Package weight 0.17 Kilograms
Manufacturer Limino

About this item

  • VERSATILE CULINARY ESSENTIAL - Sodium alginate is the ultimate ingredient for enhancing your dishes, serving as a thickener, stabilizer, and gelling agent. Its multifunctional properties make it perfect for chefs and home cooks.
  • ALL-NATURAL COMPOSITION - Our sodium alginate powder is derived from 100% natural seaweed, ensuring that it is free of additives. Packaged for convenience, it minimizes waste and keeps your product fresher for longer, making it a safe choice for health-conscious consumers.
  • CREATIVE GELLING AGENT - Experiment with innovative gelling techniques using sodium alginate! Perfect for creating caviar style spheres and gel cubes, this ingredient allows you to present dishes that are not only delicious but also visually striking and unique.
  • ENHANCED TEXTURE AND STABILITY - Sodium alginate improves the mouthfeel of various foods, from sauces and dressings to desserts and beverages. Its ability to enhance viscosity ensures a rich and smooth texture, enriching the overall dining experience.
  • WORRY-FREE - Our food grade sodium alginate powder facilitates a wide range of culinary applications, including spherifying, emulsifying, and binding. We prioritize your satisfaction, feel free to contact us with any questions or concern.

Frequently bought together

4oz Sodium Alginate Powder, 100% Pure Food Grade Sodium Alginate Powder for Making Luxurious Caviar Spheres, Meatloaves, Natu
This item: 4oz Sodium Alginate Powder, 100% Pure Food Grade Sodium Alginate Powder for Making Luxurious Caviar Spheres, Meatloaves, Natural Gelling Agent Thickener and Stabilizer for Desserts, Ice Cream
$13.99($12.72/100 g)
Get it by Sunday, Jun 22
In Stock
Sold by Limino CA and ships from 鶹 Fulfillment.
+
Calcium Lactate Powder, 6oz Pure Calcium Lactate Food-Grade, Helps Neutralize Food Acidity, Non-GMO Food Stabilizer and Bulki
$13.99($8.23/100 g)
Get it by Sunday, Jun 22
In Stock
Sold by Limino CA and ships from 鶹 Fulfillment.
Total price:$00
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Product information

Technical Details

Brand ‎Limino
Form ‎Powder
Manufacturer ‎Limino
Item model number ‎L154
Units ‎110.0 Grams
Parcel Dimensions ‎12.6 x 5.79 x 5.69 cm; 114 g
Item Weight ‎114 g

Additional Information

ASIN B0DJR1QDPF
Customer Reviews
4.9 out of 5 stars 36 ratings

4.9 out of 5 stars
鶹 Rank
Date First Available Oct. 9 2024

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4oz Sodium Alginate Powder, 100% Pure Food Grade Sodium Alginate Powder for Making Luxurious Caviar Spheres, Meatloaves, Natural Gelling Agent Thickener and Stabilizer for Desserts, Ice Cream

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Product Description

Sodium Alginate Powder
food thickener
ice cream stabilizer
tylose powder for cake baking cooking
for ice cream,fondant,cake dressings sauces gum paste frostings

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Customer reviews

4.9 out of 5 stars
36 global ratings

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Top reviews from Canada

  • Kirk C. McDonald
    5.0 out of 5 stars Thickening agent
    Reviewed in Canada on February 23, 2025
    鶹 Vine Customer Review of Free Product( What's this? )
    I tried this in a smoothie and had various stages of success. As with any ingredient you can always add more, but you can't take away. I did like the smoother texture it gave to my thinner liquid smoothies, but it is also easy to overdo and make my smoothie too thick for my taste. So far I am happy with the results. Would I buy this again? Yes.
    Helpful
     Report
  • 鶹 Customer
    5.0 out of 5 stars Pure sodium alginate, lots of different uses
    Reviewed in Canada on January 29, 2025
    鶹 Vine Customer Review of Free Product( What's this? )
    Pros:

    - It's pure sodium alginate powder, with no additives or fillers. No sugar, no gluten, etc.

    - It's a fantastic thickener for baking and cooking. Makes sauces nice and creamy too.

    - I found that it's super useful to use as a home made antacid, when combined with sodium bicarbonate and calcium carbonate. You can look up a recipe for how to do this online.

    Cons:

    - None.

    Current title: 4oz Sodium Alginate Powder, 100% Pure Food Grade Sodium Alginate Powder for Making Luxurious Caviar Spheres, Meatloaves, Natural Gelling Agent Thickener and Stabilizer for Desserts, Ice Cream
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Top reviews from other countries

  • Elizabeth
    5.0 out of 5 stars It worked well for our needs
    Reviewed in the United States on March 27, 2025
    Verified Purchase
    Daughter used it for a project.
    Report
  • LB
    5.0 out of 5 stars It's the real deal! It makes spheres! (Or, in my case, blobs). Some usage tips.
    Reviewed in the United States on January 27, 2025
    鶹 Vine Customer Review of Free Product( What's this? )
    I got this to make those fancy modernist-cuisine popping boba pearls/caviar/spherification balls that burst into juicy goodness in your mouth. It works! My flavored base formed a membrane immediately when it hit the calcium lactate bath. It's also completely flavorless. I tasted my base (boba tea from a powdered mix) before and after adding the SA, and there was no weird flavor.

    It does thicken the liquid as advertised, so it's useful for thickening, even if I'm not making frivolous juice balls. I found I had to be very careful with the concentration. I used 0.9% for the boba tea (I used a scale accurate to 0.5g), and it thickened it to a pourable gravy consistency. It still formed spheres (OK, blobs) but the liquid inside wasn't liquidy enough to yield that fun juicy "burst". I next tried 0.7% in a sugar water solution (keeping it simple since I don't know if the tea mix contained any ingredients that could throw off the chemistry) and it's still somewhat thick. Maybe 0.5% is the sweet spot. Moral of story: test and test again using a simple solution with known ingredients. I might test again with just plain water. I might also switch to using measuring spoons. I'm a HUGE FAN of scales and grams, but when an ingredient is this sensitive, I'd rather bust out the 1/8 tsp scoop I already have than spend a bunch more money on a scale accurate to 0.1g that I currently have no other use for.

    It clumps very badly if added directly to liquids. Forget stirring with a spoon. Two solutions (ha!). Either brute-force smoothness into it with a blender, or disperse the powder in another powder your recipe calls for, THEN add liquid. The grains can't clump if they can't find each other. I mixed it with the sugar I used for the sugar water, which yielded an almost clump-free liquid. If I'd also sifted the mix, it'd've been completely clump-free. Much easier than busting out then cleaning a blender, though, of course, if your recipe doesn't call for another powder, you'll have no choice but the blender.

    Other tips/lessons I learned after one evening playing with spherification (copied from my personal notes so apologies for lack of formatting):

    - can't use acidic liquids unless also have sodium citrate
    - make practice liquid (neutral pH, simple known composition, visible color): 150ml water + 30g sugar + 1g SA (.5%, experiment with other amounts) + red food coloring
    - use light colored pots so it's easy to see drop shape/size and adjust on the fly
    - drip into long handle strainer set in bath to pick up and move to rinse bath easily. Move slightly from drop to drop so they don't fall on each other and merge.
    - use squeeze bottle with coupler collar + interchangeable tips so I can change tip size to change drop size, maybe even shape the drops
    - have range of round piping tips from Wilton 1 to 12 to try on
    - manipulate drop size with tip size, tilt angle, squeeze pressure, base viscosity
    - manipulate mouthfeel with base viscosity, drop size, time in bath (longer = thicker skin = less liquid inside)
    - manipulate shape (make rounder) with base viscosity (too thick = unremovable Hershey's Kisses tail), bath viscosity (thicker = better support so drops stay suspended, not get squashed on bottom - use xanthan gum), drop height (higher = more time in the air for drops to rearrange into ideal sphere = rounder), swishing strainer in circles to gently coax oval blobs into spheres
    - actual boba size (10-12mm) traps good amount of liquid for satisfying burst, but need large tip (Wilton 10-12) that doesn't fit my bottle
    - liquids behave 100 times better after 1 hour rest: bubbles subside, lumps go away, drops are rounder and more sturdy, don't burst easily when washed
    - ideal tip size: drip rapidly but not continuous flow. varies with base viscosity, hence need for bottle with coupler collar + interchangeable tips
    Customer image
    LB
    5.0 out of 5 stars
    It's the real deal! It makes spheres! (Or, in my case, blobs). Some usage tips.

    Reviewed in the United States on January 27, 2025
    I got this to make those fancy modernist-cuisine popping boba pearls/caviar/spherification balls that burst into juicy goodness in your mouth. It works! My flavored base formed a membrane immediately when it hit the calcium lactate bath. It's also completely flavorless. I tasted my base (boba tea from a powdered mix) before and after adding the SA, and there was no weird flavor.

    It does thicken the liquid as advertised, so it's useful for thickening, even if I'm not making frivolous juice balls. I found I had to be very careful with the concentration. I used 0.9% for the boba tea (I used a scale accurate to 0.5g), and it thickened it to a pourable gravy consistency. It still formed spheres (OK, blobs) but the liquid inside wasn't liquidy enough to yield that fun juicy "burst". I next tried 0.7% in a sugar water solution (keeping it simple since I don't know if the tea mix contained any ingredients that could throw off the chemistry) and it's still somewhat thick. Maybe 0.5% is the sweet spot. Moral of story: test and test again using a simple solution with known ingredients. I might test again with just plain water. I might also switch to using measuring spoons. I'm a HUGE FAN of scales and grams, but when an ingredient is this sensitive, I'd rather bust out the 1/8 tsp scoop I already have than spend a bunch more money on a scale accurate to 0.1g that I currently have no other use for.

    It clumps very badly if added directly to liquids. Forget stirring with a spoon. Two solutions (ha!). Either brute-force smoothness into it with a blender, or disperse the powder in another powder your recipe calls for, THEN add liquid. The grains can't clump if they can't find each other. I mixed it with the sugar I used for the sugar water, which yielded an almost clump-free liquid. If I'd also sifted the mix, it'd've been completely clump-free. Much easier than busting out then cleaning a blender, though, of course, if your recipe doesn't call for another powder, you'll have no choice but the blender.

    Other tips/lessons I learned after one evening playing with spherification (copied from my personal notes so apologies for lack of formatting):

    - can't use acidic liquids unless also have sodium citrate
    - make practice liquid (neutral pH, simple known composition, visible color): 150ml water + 30g sugar + 1g SA (.5%, experiment with other amounts) + red food coloring
    - use light colored pots so it's easy to see drop shape/size and adjust on the fly
    - drip into long handle strainer set in bath to pick up and move to rinse bath easily. Move slightly from drop to drop so they don't fall on each other and merge.
    - use squeeze bottle with coupler collar + interchangeable tips so I can change tip size to change drop size, maybe even shape the drops
    - have range of round piping tips from Wilton 1 to 12 to try on
    - manipulate drop size with tip size, tilt angle, squeeze pressure, base viscosity
    - manipulate mouthfeel with base viscosity, drop size, time in bath (longer = thicker skin = less liquid inside)
    - manipulate shape (make rounder) with base viscosity (too thick = unremovable Hershey's Kisses tail), bath viscosity (thicker = better support so drops stay suspended, not get squashed on bottom - use xanthan gum), drop height (higher = more time in the air for drops to rearrange into ideal sphere = rounder), swishing strainer in circles to gently coax oval blobs into spheres
    - actual boba size (10-12mm) traps good amount of liquid for satisfying burst, but need large tip (Wilton 10-12) that doesn't fit my bottle
    - liquids behave 100 times better after 1 hour rest: bubbles subside, lumps go away, drops are rounder and more sturdy, don't burst easily when washed
    - ideal tip size: drip rapidly but not continuous flow. varies with base viscosity, hence need for bottle with coupler collar + interchangeable tips
    Images in this review
    Customer imageCustomer imageCustomer image
    Report
  • PoyoTexano
    5.0 out of 5 stars Good quality
    Reviewed in the United States on June 10, 2025
    鶹 Vine Customer Review of Free Product( What's this? )
    Great quality, no reasons to doubt on its ojrity. Powder is fine and uniform, pours well.
    Alginate on itself might not be the best thickener, as it tends to agglutinate and requires a lot of time and a lot of stirring, you'll get better results with xantam gum. But if you landed here because you want to experiment with culinary spherification techniques, well.. alginate and lactate is the way to go. There are other techniques using agar agar, but that would get you volumetric hardening (no liquid filling), for surface reaction as far as I know, alginate is the only viable way.
    Report
  • Amazing Customer
    4.0 out of 5 stars This sodium alginate works for popping boba
    Reviewed in the United States on April 4, 2025
    鶹 Vine Customer Review of Free Product( What's this? )
    Since my daughter was curious if we could make popping boba at home, I did a little research and discovered that sodium alginate was one of the key ingredients in do just that. So, I ordered this bottle of sodium alginate to give it a try.

    I can confirm that this works as it is supposed to. It immediately thickened up the juice we used for our trial run; as novices, we made the mistake of using too much (I think our scale isn't accurate when weighing very small weights) and it turned the juice to pretty much a solid gel. Oops. Not the fault of this sodium alginate!

    We have some more experimenting to do to hone in on the right ratios, but there's no doubt that if you want to make popping boba, this will serve you well.

    The price seems about in line with other providers, and I liked that it came in a reasonable quantity since we're not looking to mass produce popping boba and didn't need a large bag of sodium lactate!
    Customer image
    Amazing Customer
    4.0 out of 5 stars
    This sodium alginate works for popping boba

    Reviewed in the United States on April 4, 2025
    Since my daughter was curious if we could make popping boba at home, I did a little research and discovered that sodium alginate was one of the key ingredients in do just that. So, I ordered this bottle of sodium alginate to give it a try.

    I can confirm that this works as it is supposed to. It immediately thickened up the juice we used for our trial run; as novices, we made the mistake of using too much (I think our scale isn't accurate when weighing very small weights) and it turned the juice to pretty much a solid gel. Oops. Not the fault of this sodium alginate!

    We have some more experimenting to do to hone in on the right ratios, but there's no doubt that if you want to make popping boba, this will serve you well.

    The price seems about in line with other providers, and I liked that it came in a reasonable quantity since we're not looking to mass produce popping boba and didn't need a large bag of sodium lactate!
    Images in this review
    Customer imageCustomer imageCustomer imageCustomer imageCustomer imageCustomer image
    Report
  • Junjie Shao
    5.0 out of 5 stars works well
    Reviewed in the United States on April 13, 2025
    鶹 Vine Customer Review of Free Product( What's this? )
    I’ve been using this Sodium Alginate Powder for a while, and it really works as promised! It’s easy to use and dissolves well in water. I noticed improvements in my project/application almost immediately. It’s great for creating smooth textures and consistent results. The quality is top-notch, and I’ve had no issues with it so far. It has no strong odor, and I appreciate that it doesn’t cause any mess during use. Overall, I’m very satisfied with the product and would definitely recommend it to others.
    Report