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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 spherization.


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

Algin, 200g

SKU: 1003
100 Grams
VAT Included
  • product info
    Ingredients: Agar-Agar (E 406)
    Allergens: None
    Storage: Keep cool and dry (up to 25 degrees), do not expose to direct sunlight

    Nutritional values per 100 g
    Calorific value/kJ = 109 kJ
    Calorific value/kCal = 26 kcal
    fat/g = 0 g
    saturated fat/g = 0 g
    carbohydrates/g = 7 g
    sugar/g = 0.3 g
    dietary fiber/g = 0.5 g
    protein/g = 0.5 g
    salt/g = 0.02 g

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