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Sodium alginate 1kg E401 Louis François

Louis François

Reference: 18559

Sodium alginate 1 kg Louis François , the essential additive for spherification and molecular gastronomy

Louis François sodium alginate 1 kg is a naturally derived gelling agent extracted from brown algae, which has become a benchmark in creative pastry making , molecular gastronomy , and modern cuisine. It allows for the creation of the famous liquid spheres that burst in the mouth, but its applications extend far beyond that. Used by pastry chefs, ice cream makers, and chocolatiers, it opens the door to innovative textures and spectacular presentations. After all, transforming a simple fruit coulis into small, gourmet pearls remains an elegant way to surprise your guests.

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Product information

Thanks to its reaction with calcium, sodium alginate instantly forms a flexible membrane that traps a liquid. This property is the basis of spherification , an essential technique for creating spheres of fruit, cocktails, sauces, or purées that burst delicately in the mouth. Alginate does not gel on its own: it is used in combination with a bath containing calcium, usually calcium lactate or calcium chloride , depending on the technique employed.

In pastry making , sodium alginate is used to create pearls of red berries, mango, passion fruit, lemon, or raspberry to decorate entremets, tarts, verrines, and plated desserts. It is also used to create liquid centers, faux fruit caviar, caramel balls, or coffee spheres that offer a truly sensory experience. Ice cream makers appreciate it for developing original fillings, while chocolatiers incorporate it into high-end creations where textures and contrasts make all the difference.

Beyond spherification, sodium alginate can also be used as a thickener , stabilizer , or texturizing agent in certain food preparations. It improves the consistency of sauces, fruit purees, and some mixtures while maintaining a soft and natural texture. Its plant origin makes it a popular ingredient in many recipes suitable for vegetarian and vegan diets.

The 1 kg format is particularly suitable for pastry laboratories, restaurants, ice cream parlors and professionals who regularly use molecular gastronomy techniques.

Why use sodium alginate in baking?

  • Direct and reverse spherification techniques
  • Creation of fruit balls and faux caviar
  • Decoration of entremets and plated desserts
  • Liquid core development
  • Texturizer and stabilizer for certain preparations
  • Suitable for vegetarian and vegan cuisine

Usage tips

Sodium alginate is dispersed in a liquid using a blender to obtain a perfectly homogeneous mixture. It is then used with a calcium bath to induce surface gelation. The dosages vary depending on the recipe and the desired texture, but are generally between 0.4% and 1% of the preparation's weight.

Features

  • Sodium alginate HV - E 401
  • Gelling and texturizing agent of natural origin
  • Ideal for spherification
  • Allows you to create marbles, spheres and faux caviar.
  • Suitable for use in pastry making, ice cream making, and molecular gastronomy.
  • Suitable for vegetarian and vegan preparations
  • Professional format
  • Weight: 1 kg
  • Brand: Louis François

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