What is Sosa Alginate and what is it used for?

Sosa Alginate is a natural gelling agent made from sodium alginate, mainly used for direct and reverse spherification in molecular cuisine. It allows you to create liquid spheres or pearls with a melting core.

How to use Sosa Alginate for direct spherification?

For direct spherification, mix 5 g of Alginate per kg of liquid (pH >4) then drop into a chloride bath. Let gel for a few seconds, rinse with water, and serve.

Can Alginate be used with alcoholic liquids?

Sosa Alginate is not recommended for highly alcoholic or fatty environments, as these can prevent proper gelling.

Is Sosa Alginate Halal and Kosher certified?

Yes, Sosa Alginate is Kosher certified and suitable for Halal diets. It is also vegan and GMO-free.

What is the shelf life of Sosa Alginate?

Sosa Alginate keeps for 24 months from the manufacturing date, stored in a dry place between 15°C and 25°C, protected from moisture, light, and odors.

Sodium Alginate 750 g

Name: Alginate - 750 g
Brand: SOSA
SKU: 50054
Price: 73.99 EUR
Availability: InStock

€73,99

€98,65/kg

Taxes included. Shipping fees calculated at checkout.

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Sosa - Spherification

Sodium Alginate - 750 g

E401 gelling agent from brown seaweed for direct and reverse spherification.

Sosa Sodium Alginate is a vegetable-based gelling agent extracted from brown seaweed, essential for direct and reverse spherification: spheres, pearls, and liquid ravioli with a soft center. It is used cold with aqueous liquids with a pH above 4.

Technical specifications

Dosage: 5 g/kg
Usage condition: pH above 4
Activation method: Cold processing

Recommended applications

Direct spherification: juices, coulis, fruit purées
Reverse spherification: dairy-based and calcium-rich preparations
Liquid pearls and spheres for plating
Liquid ravioli with a runny center

Complete technical data sheet

Brand	Sosa
Size	Resealable 750 g jar
Composition	Sodium alginate (E401)
Allergens	No direct allergens. May contain traces of milk, soy, egg, tree nuts, peanuts, mustard, celery, sesame, sulfites
Certifications	Kosher, halal, clean label, GMO-free, vegan
Storage	Dry place (humidity below 60%), between 15 and 25 °C, away from light and odors

Frequently asked questions

Your questions, our advice

What's the difference between direct and reverse spherification?

With direct spherification, alginate is mixed into the liquid to be sphered, which is then immersed in a calcium bath. In reverse spherification, it's the other way around: calcium is already in the mixture (for example, a dairy product), which is then immersed in an alginate bath. Reverse spherification allows the spheres to be stored longer.

Why must the liquid's pH be above 4?

Below this threshold, the acidity prevents the alginate from forming a stable membrane around the liquid: highly acidic juices may need to be slightly deacidified before spherification.

Can spheres made with alginate be frozen?

No, freezing is not recommended: the gel remains thermoreversible but is fragile in extreme cold, which can break the membrane.

Additional resources

Food Additives collection SOSA collection

Learn more

Shipping and Delivery

Processing and Delivery Times

Order Preparation: 0 to 2 working days
France, Belgium, Germany: 1 to 2 working days
Europe: 2 to 5 working days
Click & Collect Osny: 24-48h

Shipping Fees

FR, BE, DE: based on weight
Europe: based on country and weight
Click & Collect Osny: Free

Exact fees are calculated at checkout.

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