Alginate is a natural sodium alginate derived from different types of algae such as Fucus, Laminaria and Macrocystis. This gelling agent has the unique ability to form gels in the presence of calcium, making it essential for spherification techniques and calcium-based gelification. Like all hydrocolloids, it requires water for proper hydration. In addition to its gelling properties, Alginate also acts as a thickener and stabiliser in liquid preparations.
Use
Alginate is a key ingredient for direct spherification, ideal for transforming liquids with a pH higher than 4 and a water content above 80% into gelatinous spheres. It is perfect for innovative culinary applications using advanced modern gastronomy techniques.
For direct spherification, mix Alginate into the desired preparation. For reverse spherification, dissolve the Alginate in the water bath. Blend thoroughly to ensure complete hydration. Dose in drops or larger quantities into the Clorur bath, remove carefully and rinse briefly in water before serving on the chosen support.
Technical
Sosa Ref: 50054
Function: Jellifies, thickens, stabilises
Format: Fine cream-coloured powder
Dosage: 5 g/kg
Properties: Not thermoreversible, water-based medium, hot and cold activation temperature, freezable
Allergens: None declared
Dietary: Vegan, gluten free
Ingredients: Sodium alginate (E401)
Storage: Store sealed in a cool, dry place away from humidity and light
