Sodium Alginate + Calcium Lactate Value Pack ⊘ Non-GMO Vegan OU Kosher Certified - 100g/4oz (Bundle with 2 Items)

It took two tries, but the second one made perfect fruit pearls! Make sure that you don't allow the sodium alginate to sit on top of the liquid for any length time at all before mixing. On our first try, it absorbed enough of the liquid to start congealing before we mixed it, so it didn't work because there were little pieces that never mixed in. For success, place liquid in a small mixing bowl and start mixing with an immersion blender as soon as you put the alginate powder into the liquid (we used canned mango fruit nectar). Once mixed, pour into a pan, cook the liquid on the stove until you get to a temp of 200 degrees on a candy thermometer, and refrigerate for an hour - it worked perfectly when we put drops of the alginate fruit juice mixture in the calcium lactate solution! Allow the pearls to sit in the calcium lactate for about 30-40 seconds, then use a strainer/slotted spoon to place the pearls into cold tap water to rinse. The longer you leave them in the calcium solution, the thicker the skin will be around the liquid center. Remove them from the cold tap water with the strainer/slotted spoon and place on a paper towel to drain a bit, then place carefully in a bowl. They are now ready to eat or use for decoration. I would buy this again, now that I know how to do it. The youtube video link they provided with the product didn't work, as no video was found with the link. We did find a great video on youtube by a BBQ restaurant owner, however. He provided the added step of cooking to 200 degrees. My son's science experiment for molecular gastronomy was very impressive, fun to do, and it tasted good, too. Very happy with the purchase overall, and would recommend to any one.

You'll love the quality of this product, hands down, glad I bought them together. It works!!! No random flavor no issues with quality. I do take issue with the fact that I had to watch multiple videos to get started. Now, let me explain. I'm a caterer, I cook. Well, I might add. I appreciate and respect metric vs. imperial measurements. But for goodness sakes, 6-8 videos in my search for the simple question - how many teaspoons of each do I add to get started. Every videos was 1% of your liquid, XXg of one XXg of the other. And as I read the blog people were asking for the recipe which were sent via email??? Like, can you just put on the package - to get started mix 1/4 teaspoon of the Sodium.... and 1 teaspoon of the calcium - boom good luck. I mean, surprisingly after multiple searches it was really difficult to find the most basic recipe to start, everyone wants to pontificate about the fine art of spherification, and don't get me wrong, IT IS AN ART AND A SCIENCE, but would some basic getting started instructions hurt? Okay, now I sound like I'm complaining, I am not, the product, 100% quality, 100% will buy more, but to you spherification experts, chefs, gurus - can we get some dumbed down teaspoon recipes please, the need to convert 2 grams to .4 teaspoons metric to imperial seems...elitist, just put it on the package (along with the great QR code to get to your videos). 100% recommend!

It looks like some people had a hard time figuring out the ratio so here's a simple one:S.A. 2g300 ml Liquid (water/juice/whatever you want to try)C.L. 10g800 ml waterAdd S.A. into your liquid (juice) and stir. It is difficult to dissolve so take your time to mix it well (maybe use an immersion blender)In a big bowl add 800 ml and add 10g of C.L. Mix immediately. IMMEDIATELY.Get a baster (syringe or whatever you want to use) and get the S.A. juice mixture and start dropping them into the bowl of C.L. water. It'll turn into a sphere rather quickly. Don't add too much into the bowl, you don't want it to be overcrowded with spheres. Once you get a good amount of spheres wait 3 minutes for the surface to harden and then take it out, rinse with water, and collect them in a bowl of water. Then and add more spheres into the bowl and repeat the cycle.

My daughter love them so much, she can makes her popping boba by herself.The only drawback is that we can’t make spherical popping boba.

Not bad, the Longyin Egg uses plain yogurt as egg white and mango as egg yolk, but the mango is too sour, otherwise it would be perfect.

Wow! How can I not give this 5 stars? I have watched the videos that promote chemistry for making noodles. As a chemist, I cheer. My wife and I have set off on a low carb diet. This diet does not include pasta, bread or rice, among may other things. I miss pasta! This pack of mostly harmless chemicals promises to reintroduce pasta to our diet. We have practiced making the promised pasta but were not successful. It was more like a pasta wad. We will keep practicing until spaghetti is again on the menu.

You don't get very much at all in each bag so be sure to look at the amount of product when comparing prices. The quality was great but it should be for the price. We used this to make popping boba and once we got the measurements right it worked great.

They worked just as they were suppose to and he made " edible" water bubbles!