It is, basically, a gelling agent (in the presence of calcium), but it also has stabilizing and thickening properties.
Sodium alginate. Fibrous carbohydrate obtained from brown algae, particularly from Macrocrystis, Fucus, Laminaria, etc. They are found in cold water seas. Polysaccharide hydrocolloid.
It does not disperse well in acid medium. Gels produced in calcic medium are thermostable and, therefore, does not turn into liquid when temperature increases.
Characteristics and uses:
- Mix cold, stirring vigorously and allow to settle.
- It gels in the presence of calcium. This property makes it particularly useful for spherification, delivering thermostable gels.
- Normal doses for basic spherification: 5–10 g of Algïnate/L of food. Calcium chloride bath 5–10 g/l of water.
- Normal doses for reverse spherification: 20 g de Glücocal/L de alimento. Algïnate bath 4–6 g/l of water.
- If used as thickener/stabilizer, its normal concentration is 10-15 of Algïnate/L of food.
- Available in packs of 600g and 130g.
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