Alginate – 750 g

Sosa Ingredients

Sodium Alginate 750 g

Natural gelling agent for spherification in molecular cuisine

Sosa Ingredients Sodium Alginate (reference 50054) is a natural plant-based gelling agent extracted from brown seaweed. Essential in molecular cuisine, it allows for direct and reverse spherifications: spheres, pearls, and liquid ravioli with a melting center. It is used cold with all aqueous liquids with a pH above 4 and can also serve as a thickener in certain technical preparations.

Main Features

• • Brand: Sosa Ingredients
• • Reference: 50054
• • Format: Resealable jar of 750 g
• • Origin: plant-based (extracted from brown seaweed)
• • Additive code: E401
• • Use: cold
• • Thermoreversibility: yes
• • Freezing: not recommended
• • Recommended dosage: 5 g/kg of liquid
• • Certifications: kosher, halal, clean label, non-GMO, vegan

Culinary Applications

• • Direct spherification: juices, coulis, fruit purees, cocktails
• • Reverse spherification: dairy bases and preparations containing calcium
• • Molecular caviar: liquid pearls and spheres for signature plating
• • Liquid ravioli: bites with a flowing center for appetizers and desserts
• • Thickening liquids: sauces, coulis, technical preparations

Instructions for Use

Direct spherification: mix the alginate with the desired liquid (pH above 4 and containing at least 80% water). Drop the mixture into a calcium chloride bath. Let it set for a few seconds to form the gelled membrane, then rinse the spheres with clear water and serve immediately.

Reverse spherification: dissolve the alginate in a mineral water bath. Then dip preparations naturally containing calcium (yogurt, cream, fresh cheese). The membrane forms on the outside of the bite, with the center remaining completely liquid even after several hours.

Indicative dosage: 5 g of alginate per kg of liquid. The gel obtained is thermoreversible but does not tolerate freezing.

Composition and Allergens

• • Ingredients: Sodium alginate (E401) 100%
• • Direct allergens: none
• • Possible traces: milk, soy, egg, tree nuts, peanut, mustard, celery, sesame, sulfites (product made in a multipurpose facility)

Average Nutritional Values (per 100 g)

• • Energy: 130 kcal / 500 kJ
• • Fat: 0 g (of which saturated 0 g)
• • Carbohydrates: 23 g (of which sugars 0 g)
• • Fiber: 9.3 g
• • Protein: 0 g
• • Salt: 23.3 g
• • Potassium: 800 mg
• • Calcium: 10 mg
• • Iron: 2 mg

Technical Advice

Avoid fatty or highly alcoholic environments, which can impair gelling. For storage, keep the jar in a dry place (humidity below 60%) at a temperature between 15 and 25 °C, away from light and odors. Close tightly after each use. Shelf life: 24 months from the manufacturing date.

To Go Further

Complete your technical ingredient lab for molecular cuisine and creative pastry:

• • Discover the full SOSA Ingredients range designed for gastronomy professionals.
• • Explore our food additives section to gel, stabilize, and texture your preparations.
• • Find essentials for your recipes with our preparation aids selection.