100G-Sodium Alginate 50g/2oz + Calcium Chloride 50g/2oz

What the brand says

Sold as “100G-Sodium Alginate 50g/2oz + Calcium Chloride 50g/2oz - ⊘ (Sold in Bundles of 2) ⊘ Non-GMO Vegan- Molecular Gastronomy Spherification”

In molecular gastronomy, sodium alginate is most often used as a thickener. Foams and sauces can be made with it. It is also used in spherification to make pearls, ravioli, imitation caviar, marbles and spheres. Calcium chloride is easy to use and dissolves quickly in any liquid. This property preserves the flavor of the dish without any powdery texture. Not only is it highly soluble in cold liquids, it also works well with acidic, fatty and high alcohol substances. It is ideal for adding calcium during the reverse spherification process.