Alginate - 750 g
Alginate - 750 g

Alginate - 750 g

€73,99
€98,65/kg
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Halal
Vegan
Kosher
Non-GMO
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Sosa - Spherification

Sodium Alginate - 750 g

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

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

Technical specifications

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

Recommended applications

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

Please note: for direct spherification, mix the alginate with the liquid (pH above 4, at least 80% water) and add drop by drop to a calcium chloride bath. For reverse spherification, dissolve the alginate in water and immerse calcium-rich preparations. Avoid fatty or highly alcoholic environments, which may impair gelation.

Complete technical data sheet

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

Frequently asked questions

What is the difference between direct and reverse spherification?

With direct spherification, the alginate is mixed with the liquid to be spherified and then immersed in a calcium bath. With reverse spherification, the opposite is true: the calcium is already in the preparation (a dairy product, for example), which is immersed in an alginate bath. Reverse spherification allows the spheres to be kept 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 at very low temperatures, which can break the membrane.

Learn more

Food additives collection SOSA collection

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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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