Sodium alginate HV
Applications : Spherification, ice cream and sorbet, whipped cream
Properties : Gelling agent, Can be used cold, Freeze stable
Dosage : 1 to 10g/kg of mass
The
product in detail
Description
Louis François sodium alginate is a gelling agent for direct and indirect spherification.
It needs calcium to react.
It is also used, in association with other gelling or thickening agents, in stabilizers for ice cream and sorbet.
Alginate is stable to thermal stress, avoids syneresis and is stable to freezing.
It can be used in acidic or alcohol-containing matrix conditions.
Dosage and application
Dosage :
- Whipped cream: 0.2 to 0.4%.
- Spherification: 0.5 to 1%.
Implementation :
- Direct spherification: alginate in the preparation to be spherified
- Indirect spherification: alginate in water
Alginate solubilizes when cold and gels in the presence of calcium
Availability
Kosher
Use
Freeze-resistant
Heat-resistant
Packaging and storage
Packaging options
- 150g (item code: 10041)
- 1kg (item code: 142A)
- 25kg (item code: 143K)
Packaging: 150 g; 1kg; 25kg ;
Storage conditions: Store in a cool, dry place. Keep in original packaging until use.
Applications
Applications on offer
Spherification, ice cream and sorbet, whipped cream
Do you have any questions about this product?
Louis François tip
For spherification, rinsing is important: after setting in a calcium bath, rinse the spheres with clear water to stop the reaction and avoid a metallic taste.
