How to Use Calcium Chloride & Sodium Alginate
Sodium alginate is an algae-based thickener often used in pie filling. Calcium chloride is often used in the cheese-making process. When these two chemicals are mixed, they create a thin but firm gelatin substance. This gelatin substance is being referred to as raviolis or caviar, depending on the size of the droplets. Within the "raviolis" are various types of foods and/or drinks. Tea, various types of soups and even chocolate milk have been created into these gelatin skins.
Things You'll Need
- 6.5 grams or calcium chloride
- 250 milliliters of mango water
- 1.8 grams of sodium alginate
- 250 grams of mango puree
- 1.3 grams of sodium citrate
- Hand blender
- Strainer
Instructions
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Mix the calcium chloride and a liter of water. This can be done with a hand blender. Keep the blades immersed to prevent bubbles.
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Boil the mango water with the sodium alginate. This allows the sodium alginate to dissolve.
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Cool sodium alginate. Let the mixture reach room temperature before continuing.
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Mix the alginate mixture, mango puree and sodium citrate. Mix well.
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Drop the alginate mixture into the calcium solution. Allow the mixture to set.
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Strain solution.This can be accomplished with any kind of strainer.
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Rinse the solution.
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Eat immediately or store in the refrigerator. It can be stored for up to 48 hours in the refrigerator.
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