Texturas Sodium Alginate Food Grade Spherification

Texturas Algin (Sodium Alginate) - Albert & Ferran Adria
Algin is a natural product extracted from a brown algae that grow in cold water regions. Algin is the ideal product for achieving spherification with guaranteed results. As a refined powder, Algin gels in the presence of Calcic. It dilutes while cold with strong agitation. It need not be heated to produce spherification. Needs to be used in conjunction with the other spherification products for preparation of spheres. Part of the Texturas range of products. Please see our recipe ideas page for suggestions. Algin Bath 6g Algin to 1000ml Low calcium water. As used in the preperation of caviar and ravioli Spherification.
DESCRIPTION: Algin is an additive used as a texturant. It is a gelling agent in (in acid and calcium medium) suited to various food, cosmetic and technical applications. This product consists of: Sodium Alginate (Extract of brown seaweed)
DISPERSION: To disperse the product without lumps: Premix the powder with other dry ingredients. Or disperse it in a non-solvent medium (oil, alcohol), and pour the preparation into liquid while stirring. Continue stirring to obtain a complete dispersion.
DILUTION: The dilution of the product depends on the medium and the process: It is improved by heat-treatment (time, temperature), shear-stress (propeller, exchanger, homogenizer). A complete diloution can be obtained in cold conditions. It can be difficult in a medium rich in free calcium (Hard water, milk). If may be necessary to use complexing agents.
USES: The product can be used in aqueous, dairy, or fruit media, with various total solids contents. The maximum dosage is about 0,5 to 3 %, according to the alginate normal viscosity, to the medium and to the required final texture.
TEXTURAS: Algin is a gelling agent in presence of calcium or acid. To obtain an homogeneous gel, calcium salt or acid to be slowly dissolved in the preparation.
PURITY: Sodium alginate contained in Algin conforms to the definition and specifications from JECFA (FAO/WHO), FDA (21 CFR) and european community (Directive 96/77/EC as amended). However, we can recommend that the user ensures that this product is in compliance with the local regulations force, particulary in the country where the product is to be consumed.
CHARACTERISTICS: Rheology: Break strength of a gel in water: 500-700 g measured at 20ºC on a penetrometer (distance 20 mm). Viscosity in a 1 % aqueous solution: 150-300 cps measured at 20ºC, on a brookfield RV viscometer spindle Nº 1, 20 rpm. PH: 6 to 8,5 – measured in a 1 % aqueous solution. Aspect, flavor: A creamy-white to light-brown powder of neutral odor and flavor. Particle size: At least 90 % less than 200 microns (ASTM screen Nº 70) At least 99% less than 500 microns (ASTM screen Nº 35) Loss on drying: Not more than 15 %