Texturas Algin by Ferran Adria [Sodium Alginate] (Molecular Gastronomy) - 500g/17.6oz

What Is It?

ALGIN is a natural product extracted from brown algae (of Laminaria, Fucus, and Macrocystis genera, among others) that grow in cold water regions of Ireland, Scotland, North and South America, Australia, New Zealand, and South Africa.

Alginate varies greatly depending on the part of the algae used and how it is refined. ALGIN has been created by Ferran as the ideal product for achieving Spherification with guaranteed results.

• Fine powder used in small quantities
• Gels in the presence of CALCIC and GLUCO
• Does not need be heated to gel.

How Do You Use It?

There are two kinds of Spherification: Direct Spherification (which consists of submerging a liquid with ALGIN in a bath of CALCIC) and Reverse Spherification (submerging a liquid with GLUCO in a bath of ALGIN). These techniques can obtain spheres of different sizes: caviar, eggs, gnocchi, ravioli. In Direct Spherification, with some ingredients it is necessary to use CITRAS to correct the acidity; in Reverse Spherification, Xantana is generally used for thickening.