This innovative additive opens the door to playful, creative presentations – from cocktails to desserts – without ever altering the original flavors of your preparations.
• Direct & reverse spherification: Compatible with both spherification techniques, offering great flexibility for your liquid pearl creations.
• Calcium activation: Gels only in the presence of calcium ions (e.g., using a calcium bath for direct spherification).
• Thermo-reversible: The alginate-based gel withstands high cooking temperatures (ideal for pastry preparations that require baking).
• Thickening & stabilizing: Ideal for adding consistency to many preparations (sauces, coulis, creams…) while ensuring good texture hold.
Applications in mixology and molecular gastronomy
• Neutral in taste and smell: Doesn’t alter the flavor profile of recipes, allowing it to be incorporated into any type of dish or drink
• Liquid pearls (spherification): Create gelled spheres filled with liquid (cocktail caviar or cocktail pearls) that burst in the mouth to elevate your cocktails and appetizers.
• Sauces and creams: Stabilize and thicken your sauces, soups, or coulis to achieve a smooth, even texture, even after reheating.
• Innovative pastry-making: Give hold to pastry creams, fruit jellies, or other fillings thanks to alginate’s heat resistance, for flawless tarts and entremets.
• Foams & emulsions: Create light foams and airy emulsions (such as espumas) by harnessing alginate’s gelling power, which helps trap air in preparations.
Contents• Composition: 100% sodium alginate (fine powder).
• Net weight: 600 g.
• Packaging: Packed in an airtight container to preserve all its properties.
• Storage: Keep away from moisture and heat (reseal the container tightly after use).
Dimensions• Net weight: 600 g.
