Molecular Gastronomy can be a daunting topic for even the most well versed and experienced chef. Luckily for all of the curious do-it-yourselfers out there, Molecule-R has created a line of products and tools that make all of the most wonderful properties of Kitchen Chemistry completely available to you in your own kitchen. Sodium Alginate is a natural gelling agent extracted from brown sea algae. Alone, this kitchen friendly chemical works similarly to a gelatin but when combined with Calcium Lactate, or calcium salt it can be used in the popular process of shperification. Although it may sound like a made up word, it is actually an incredibly accurate term used to describe the process of transforming a liquid into a soft sphere. Spherification is a favorite way among molecular gastrologists to elevate the texture and presentation of otherwise familiar ingredients.