This is one of the essential ingredients in molecular gastronomy. It allows for the creation of pearls, beads, liquid caviar, spherical ravioli, cocktail spheres, aromatic garnishes, or gelled decorations. In mixology, it is highly useful for creating flavored beads based on juice, syrup, infusions, filtered purées, or cocktail mixes, adding an original texture and a modern visual effect to a glass or plate.
Alginate can be used for direct or reverse spherification. In direct spherification, it is incorporated into the flavored liquid and then dropped into a calcium bath. In reverse spherification, it is used in the bath, while the liquid to be spherified naturally contains calcium or has had a suitable calcium supplement added.
Used on its own, alginate also acts as a thickener. However, it requires proper hydration in a preparation containing enough water. For optimal results, it is recommended to blend the preparation vigorously and then let it rest to eliminate air bubbles before forming the spheres.
Usage tips
Mix the alginate into an aqueous preparation, ideally with a pH above 4 and sufficient water content. Blend until completely dissolved, then let the preparation rest to remove air bubbles. Form the pearls or spheres in a suitable calcium bath, then rinse quickly with clear water before use.
Recommended dosage: 5g/kg, or approximately 5g per 1 liter of preparation.
For acidic preparations, particularly those based on citrus, it may be necessary to adjust the pH with citrate before spherification. Very fatty or high-alcohol preparations may cause issues with dissolution or setting, as alginate requires a sufficient aqueous phase to hydrate properly.
Contents
1 x 750g tub
