Alginat is a gelling agent of natural origin extracted from brown algae (Fucus, Laminaria, Macrocystis species…) harvested in the cold waters of Scotland, Ireland, South America…. Thanks to its reactivity with calcium, 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, ravioli).
These preparations are ideal for bringing a subtle aromatic note to creations on the plate or in cocktails. They also make it possible to present coulis, reductions or even juices in an original form for tasting.

Properties: gelling, thickening

Ingredients: gelling agent(s): E401, icing sugar, Allergens: none, Country of origin: France