by David Claus, Ph.D.
Q: How is the Clone-A-Willy Kit able to create such perfectly detailed, true to size and shape molds (negatives) of penises?
A: By using a specially buffered, top quality sodium alginate and water, of course!
Sodium alginate is probably something you've never heard of, but you've almost certainly been exposed to it, and most likely you've already eaten pounds of it. But what exactly is it?
Sodium alginate is a hydrocolloid; a substance that forms a gel when mixed with water. More specifically, it's a natural polysaccharide that's extracted from the cell walls of brown seaweed... the same stuff you see floating out in the ocean. Its function is to give flexibility to the seaweed, but this property also makes it ideal for use in many other products.
Aside from making perfect impressions of teeth and other bodyparts, alginates are commonly used as thickeners and emulsifiers (stabilizers) in sauces, syrups, ice cream toppings, hamburgers, and other foods. There's a good chance one of your favorites is below!
- Ice Cream and Popsicles - Sodium alginate is used as a stabilizer in ice cream to ensure a creamy texture and prevent ice crystals from forming during freezing. In fruit flavored popsicles, it helps distribute fruit uniformly during the freezing process, and helps stop dripping while eating.
- Hamburgers - Sodium alginate is often added to hamburger meat in order to increase volume, making it more filling and possibly even healthier. Adding a bit of sodium alginate increases soluble fiber content without changing taste, and soluble fiber is something sorely missing from many American diets.
- Dairy Products and Yogurt - Yup, alginate is even found in chocolate milk, eggnog, and yogurt. It's added to increase viscosity and make the mixture smoother. It's also a clarifying agent and stabilizer.
- Sauces and Dressings - Water-oil emulsions such as mayonnaise and salad dressings thickened with sodium alginate are less likely to separate into their original oil and water. It also works great on sauces and gravy's to prevent separation while naturally extending their shelf life.
- Pudding and Pie Fillings - Puddings, pie fillings and mousses also utilize the gel-forming and non-melting properties of sodium alginate.
Sodium alginate is a completely safe, easy to use gelling agent that requires no heat or harsh chemicals to bring out its beneficial properties, making it ideal for all kinds of uses. But using it to make a clone of your willy is arguably the most fun!