SOSA Alginat (Gelesferra) (750g)

SOSA Sodium Alginate

SOSA Sodium Alginate is a natural gelling agent derived from kelp, widely used in molecular gastronomy for direct and inverse spherification. Known for its ability to form gels in the presence of calcium, it allows chefs and professionals to create elegant, caviar-like spheres or encapsulated liquids with precision and stability. Ideal for innovative desserts, sauces, and plated creations.

Specifications:

• Origin: Derived from kelp

• Function: Gelling agent for direct and inverse spherification

• Application: Suitable for liquids with pH above 4 and water content >80%

• Compatibility: Use with SOSA Calcium Chloride (Clorur)

• Hydration: Requires water to activate; dissolve directly or in a water bath

• Solubility: Difficult to dissolve in fatty or high-alcohol mediums

• Recommended Water Type: Mineral water (for inverse spherification)

• Size: 750 g