Alginat N°33 Sodium Alginate

Texturant Alginat N°33

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gelling agent of natural origin extracted from

brown seaweed (Fucus, Laminaria, Macrocystis species)

harvested in the cold waters of Scotland, Ireland, South

America. Thanks to its calcium reactivity, 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, raviole). These productions are ideal

to bring an aromatic note in subtlety to the creations on the

plate or in cocktails. They also make it possible to present

coulis, reductions or juices in an original form for tasting.

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