In this week's NYTimes there was an article on fruit caviar. I'm a bit curious to try some experiments (though if anyone has a recipe to share, that would be great!) but where can I find the chemicals needed, esp. in the SF Bay Area? The article mentions:
"The basic concept involves three natural chemicals used in food-processing: sodium alginate, an agar-like gelling agent and stabilizer found in sea kelp and algae (Mr. Mason at WD-50 actually uses agar); sodium citrate, an anticoagulant used in ice creams; and calcium chloride, commonly used as a preservative."