Algin is a brilliant natural product extracted from brown algae (Laminaria, Fucus, and Macrocystis to name a few) that grow in cold water regions throughout the world. It is used for not only small spherification applications, such as Caviaroli, but larger olive-sized spheres and even egg-sized applications where combining encapsulated flavors is desired. This Algin Texturas comes from Albert and Ferrán Andrià – highly praised chefs of the world-renowned El Bulli restaurant in Catalonia, Spain.
Suggestions: Ideal for making two broths in one, such as a wild mushroom broth with an infusion of liquid Parmesan cheese. For an eclectic dessert, try a large frozen sphere of Carrot, Orange, and Mango to wow your distinguishable guests. If you like Algin Texturas, you will enjoy Spherified Olives by Caviaroli.
More About Algin
A natural product extracted from brown algae (of Laminaria, Fucus, and Macrocystis genera, among others) that grow in cold water regions of Ireland, Scotland, North and South America, Australia, New Zealand, South Africa, etc.
Depending on the part of the algae that has been refined, the texture and Calcic reactivity of each alginate varies. For this reason, we have selected Algin as the ideal product for achieving Spherification with guaranteed results.
- Presented in a refined powder.
- Gels in the presence of Calcic.
- Dilutes while cold with strong agitation.
- It need not be heated to produce Spherification.