| Its basic function is that of a gelling agent(in the presence of calcium), but it also has thickening and stabilizing properties. Sodium alginate. Fiber-like carbohydrate obtained from brown algae, particularly the types Macrocrystis, Fucus, Laminaria, etc. They are found in cold water seas. Hydrocolloid polysaccharide. It does not disperse well in acidic media. The gel produced in calcium media is thermostable and, therefore, does not become liquid with increasing temperature. Characteristics and applications: - Mix cold with strong agitation and let stand.
- It gels in the presence of calcium. This capability makes it especially useful for spherification, producing thermosetting gels.
- Usual dosage for basic spherification: 5-10 gr. of Algïnate/l. of food. Calcium chloride bath 5-10 g/l. of water.
- Usual dose for reverse spherification: 20 g Glücocal/l. of food. Algïnate bath 4-6 gr./l. of water.
- When used as a thickener/stabilizer, its usual concentration is between 10-15 Algïnate/l. of food.
ALGÏNATE – RECIPES FRUIT CREME CARAMEL 200 g Fruit juice
5 g Töufood Algïnate
5 g Töufood Glücocal
Mix the Algïnate with the fruit or vegetable juice.
Wait until the dispersion has stabilized and, then,
add the Glücocal. Wait until a gelatinous texture
has been achieved.
GEL TO USE AS PASTA
250 g Water
3 g Töufood Algïnate
5 g Töufood Glücocal
3 g Töufood Fishgël
Mix the Algïnate with the water, tea or fruit or
vegetable juice. Wait until the dispersion has
stabilized. Add the Fishgël, previously hydrated in
cold water (1 part of Fishgël in 4 parts of cold
water) and heat slowly. Add the Glücocal. Put in
the fridge and wait until a gelatinous texture has
been achieved. Cut in the desired pasta shape:
tagliatelle, raviolis etc.
PEA RAVIOLI
200 g Water
250 g Peas
4,8 g Töufood Algïnate
15 g Töufood Glücocal
1000 g Water
Put the peas into boiling water and blend with a
stick blender. Strain without mashing the mixture.
Add the Algïnate in the right proportion. Wait until
the dispersion has stabilized. Prepare the
Glücocal bath, using the right proportion of
Glücocal and water. Apply the spherification
technique, by immersion into a calcic bath.
YOGHURT RAVIOLI
q/s Yoghurt
5 g Töufood Algïnate
1000 g Water
Prepare the Algïnate bath, using the right
proportion of Algïnate and water. Apply the
spherification technique, by immersion into the
Algïnate bath.
OLIVES AND ANCHOVIES SPHERIFICATION
200 g Gazpacha olives
300 g Olives brine
50 g Liquified carrot
20 g Anchovies
3 g Töufood Xanthän
5 g Töufood Glücocal
5 g Töufood Algïnate
1000 g Water
Blend the olives with the water of the olives, the
carrot, the anchovies and the Glücocal. Strain
everything through a thin sieve. Prepare the
Algïnate bath, using the right proportion of
Algïnate and water. Apply the spherification
technique, by immersion into the Algïnate bath.
OLIVES AND ANCHOVIES SPHERIFICATION
200 g Gazpacha olives
300 g Olives brine
50 g Liquified carrot
20 g Anchovies
3 g Töufood Xanthän
5 g Töufood Glücocal
5 g Töufood Algïnate
1000 g Water
Blend the olives with the water of the olives, the
carrot, the anchovies and the Glücocal. Strain
everything through a thin sieve. Prepare the
Algïnate bath, using the right proportion of
Algïnate and water. Apply the spherification
technique, by immersion into the Algïnate bath.
MANCHEGO CHEESE SPHERE
650 g Cured manchego cheese, diced
1000 g Milk
45 g Töufood Glücocal
5 g Töufood Algïnate
1000 g Water
Boil the milk and blend it with the cheese and the
Glücocal. Prepare the Algïnate bath, using the
right proportion of Algïnate and water. Apply the
spherification technique, by immersion into the
Algïnate bath. | 
