Molecular Gastronomy Ingredients Calcium Lactate 50g and Sodium Alginate 50g

My little boy loves to drink popping boba, so we bought this to be able to make it at home. He absolutely loves the process and trying new combinations

I used it for some molecular gastronomy. Remember to follow a recipe if you're starting out, use distilled water and blend it well. After, try to adjust the recipe for what you need, and vary the amount of each ingredient to see the results.

Purchased for experiment and did the job

Im still learning how to use these powders for gastronomic drinks - however the product is good.

If you are making ooho water..the taste is really weird

Good to use for food science and making popping boba. It's science so doesn't work out every time as depends on the liquids used, but fun to use.

Got these to do some fancy tricks with home cooking. The clip is a mango ball made from just ordinary mango juice. It needs to be watched to the end for the "bursting" I am sure instuctions will be on the net somewhere.

Great products