Alginat

Alginat is a gelling agent of natural origin extracted from brown seaweed (Fucus, Laminaria, Macrocystis species) harvested in the cold waters of Scotland, Ireland, South America.

Alginat is a gelling agent of natural origin extracted from brown seaweed (Fucus, Laminaria, Macrocystis species) harvested in the cold waters of Scotland, Ireland, South America. Thanks to its calcium reactivity, it allows direct or reverse spherification of different types of aqueous liquids with a pH greater than 4 to produce spheres of different sizes (caviar, pearl, gnocchi, raviole). These productions are ideal to bring an aromatic note in subtlety to the creations on the plate or in cocktails. They also make it possible to present coulis, reductions or juices in an original form for tasting.

Properties: gelling agent, thickener

RECIPES WITH ALGINAT

Mango bubble through direct spherification

Mango bubble by reverse spherification

Trompe l’oeil egg

TECHNICAL SHEETS

Spherification techniques

Recommended dosage: 5 g/L of aqueous preparation (direct spherification) or water (reverse spherification)

Recommended use:

Reverse spherification

• Dissolve the Alginat in cold water and let it hydrate for at least 30 minutes before use. • Prepare the aqueous liquid to be spherified at the same time and enrich it with calcium using Calcium LA. If the texture of the preparation is too liquid, it can be thickened as desired with Xanthan • Pour or spoon the aqueous preparation enriched with calcium drops into the alginate bath and shake delicately for 1 to 5 minutes according to the desired texture • Remove the spheres with a skimmer and immerse them in a water bath for a few seconds to rinse them • Remove and allow to drain before serving

Direct spherification

• Dissolve the Alginat cold in the preparation to be spherified and let it hydrate for at least 30 minutes before use. • Prepare the aqueous liquid to be spherified at the same time and enrich it with calcium using Calcium CL (for salty preparations) or Calcium LA (for sweet preparations) • Pour or spoon the preparation to be spherified into the calcium bath and shake delicately for 1 to 5 minutes according to the desired texture • Remove the spheres with a skimmer and immerse them in a water bath for a few seconds to rinse them • Remove and allow to drain before serving

Examples of typical applications:
pherification of fruit or vegetable juices, fruit or vegetable inserts, spheres of different sizes depending on the technique used from caviars and gnocchi to raviolis.
Comment / Limitations:
The spherification of preparations containing alcohol or oil requires a specific process. If the pH of the preparation to be spherified is less than 4 and the spherification doesn’t work correctly, you can adjust the pH by using Sodium CI. Once formed, it is advisable to serve the spheres within hours of preparation or store them in a same preparation as the spheres or in an oil bath to prevent them from sticking together