Description
Louis Francois Sodium Alginate HV is a natural gelling and texturizing agent derived from brown seaweed. It is best known for direct and reverse spherification, where it reacts with calcium to form a gel, but it can also be used with other hydrocolloids in frozen desserts and whipped preparations. It dissolves cold, remains stable through freezing and thermal processing, and can be used in acidic or alcohol-containing formulations.
Applications
- Direct and reverse spherification
- Ice cream and sorbet stabilizing systems
- Whipped cream and aerated preparations
- Formulations requiring moisture retention and reduced syneresis
- Acidic or alcohol-containing preparations where alginate functionality is required
Use
Sodium Alginate HV dissolves in cold liquid and gels in the presence of calcium. For direct spherification, disperse the alginate into the preparation being spherified, then portion it into a calcium bath. For reverse spherification, prepare an alginate bath in water and introduce a calcium-containing filling into the bath.
Recommended Dosage
- Spherification: 0.5–1%
- Whipped cream: 0.2–0.4%
Adjust according to the formulation, viscosity and desired gel strength.
Observations
- Natural hydrocolloid derived from brown seaweed
- Cold soluble
- Gels in the presence of calcium
- Freeze stable
- Heat stable
- Helps control syneresis
- Can be used in acidic and alcohol-containing matrices
Technical Details
Spherification Guide
About the Brand