The a lot of accepted appliance of sodium alginate in atomic gastronomy is to actualize spheres application the spherification address developed by Chef Ferran Adria at el Bulli restaurant in 2003. The consistent spheres accept a attenuate film of gel and are abounding with liquid.
In the aliment industry, sodium alginate is acclimated as thickener in sauces, syrups and toppings for ice cream. By agglomeration pie fillings with sodium alginate, abatement of the pastry by aqueous from the bushing is reduced. Water-in-oil emulsions such as mayonnaise and bloom dressings thickened with sodium alginate are beneath acceptable to abstracted into their aboriginal oil and water.
A accepted use of sodium alginate in the aliment industry is to accomplish the pimiento strips central alveolate olives. The strips are fabricated with pimiento borsch that is gelled in attenuate bedding application sodium alginate and again cut into strips.
Sodium alginate is aswell acclimated as stabilizers in ice cream. The accession of sodium alginate reduces the accumulation of ice crystals during freezing, giving a bland result.
Another use of sodium alginate is to anatomy films of sodium or calcium alginate and fibres of calcium alginates.