Sodium alginate manufacturers share how to make popping boba using sodium alginate and calcium chloride.

Because the sodium ions in sodium alginate are replaced by calcium ions from calcium chloride, forming calcium alginate—which is insoluble in water and creates a cross-linked gel system—we’re sharing with you today how manufacturers of sodium alginate teach you to make "boba eggs" using sodium alginate and calcium chloride.

Boba eggs are a unique treat created using special technology that encases juice within a delicate, jelly-like membrane. When gently squeezed, the egg-shaped package bursts open with a delightful "pop," releasing a sweet, juicy flavor and an unforgettable, intriguing texture. It’s said that the thin, crackable shell of these boba eggs is made entirely from natural ingredients—specifically, agar-agar, derived from seaweed through a meticulous process involving boiling, cooling, and drying. Thanks to its near-zero calorie count and rich content of plant-based fiber, agar-agar has quickly become a beloved, trendsetting ingredient sweeping across Japan. Agar-agar is often referred to as "nature’s bird’s nest"—a luxurious delicacy found in plants—and is crafted from seaweed extracts. It’s packed with essential minerals and a wide array of vitamins, but most notably, it boasts an impressive concentration of dietary fiber. This makes it not only a fantastic tool for weight management but also a powerful ally for achieving radiant, healthy skin.