Chia Seed Yarn

Prepare the Materials

1. Weigh the sodium alginate and chia seeds seperately in a weigh boats
2. Weigh and measure the liquids seperately in beakers

Blending the Solution

1. In the food processor, combine the 50g of DI water, sodium alginate, glycerin, and sunflower seed oil
2. Secure the lid and blend until the solution is completely smooth and homogenous (this will be your base solution)
3. Remove the base solution after this step and transfer to a beaker
4. Vacuum the solution for 1 hour or cover the beaker with cling film and leave overnight in the fridge

Adding the Chia Seeds

1. Pour the chia seeds into the solution and mix using the spatula, ensuring to scrape the bottom and sides between mixing

Vacuum the Solution (again)

1. To remove the additional air bubbles introduced by mixing in previous steps, place the solution into the food vacuum for at least 30 mins
2. If bubbles still remain on the top you may use a spatula to lightly pop them
3. Use the solution immediately after vacuuming to prevent the chia seeds from expanding and clogging the nozzle

Load the Syringe

1. Slowly pour the degassed solution into the syringe
2. Place the plunger in the bottom of the syringe to secure it inside but do not add additional pressure (solution will squirt out)
3. Flip the syringe upside down such that the nozzle is facing the ceiling
4. Allow the air the pocket in the syringe to rise to the top, then gently apply pressure to remove the air bubble

Attaching the Tubes

1. Attach the syringe coupler to the syringe nozzle (it should screw on)
2. Fully insert the coupler tip into the tubing
3. Take the needle coupler and insert the tapered end on the other side of the tube
4. Twist on the dispensing needle on the needle coupler (for this recipe, we used a 12 guage needle to accomodate the seeds)
5. Your syringe and solution are now ready to be extruded!