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200g / 500g


Algin (sodium alginate) is obtained from brown algae and is used as a gelling or binding agent and as a stabilizer. Algin is important as well GlucoSalt, CalcicSalt and Citric Salt for the techniques of spherification.


Spherification is a cooking technique that was first used in the ElBulli in 2003. In this technique, the liquid gels in such a way that a membrane-like outer shell enclosing a liquid core is created – a so-called sphere. A distinction is made between the techniques of basic spherification and the more practical and therefore more frequently used inverse spherification.


200 g

CHF 29.90

CHF 149.50 / kg



CHF 48.90

CHF 97.80 / kg

Prices incl. VAT,  plus shipping and handling


3-5 days delivery time

Contact for catering establishments

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Other products for spherification

Once you have enjoyed a good sphere, you will never forget the explosion on your palate. With the spherification products and our new techniques, making spheres is child's play (if you follow a few basic rules). Simply select the desired flavour carrier, mix it with Gluco and freeze it in a desired mould (e.g. silicone). Prepare an algin bath and put the frozen mould into it: A membrane forms on the outside and the ice cream melts and becomes liquid on the inside. There are no limits to your imagination and the spheres can even be heated.



To regulate the acidity in the base spherification. CitricSalt is derived from citrus fruits.



CalcicSalt is used in the base spherification and is an ideal reaction partner for Algin. CalcicSalt is a calcium salt. 



Ideal for inverse spherification. Used to stimulate the gelling process of the flavor carrier. Consists of a mixture of two calcium salts.

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