ALGIN -TEXTURAS by Albert and Ferran Adrià

Description

Spherification is a popular technique in molecular gastronomy, where liquids are transformed into spheres that burst in the mouth, creating a unique culinary experience. Texturas by Ferran Adrià offers specialized products for spherification, including Algin, Calcic, Citras, and Gluco. Each plays a crucial role in achieving the desired texture and structure in spherified liquids.

Composition: Algin is derived from brown algae (sodium alginate) and acts as the key gelling agent in the spherification process.
• Properties: It is a water-soluble compound that forms gels when it comes into contact with calcium ions. It creates a thin membrane around the liquid, trapping it inside the sphere.
• Uses: Algin is used in both basic and reverse spherification techniques.
o In basic spherification, a liquid containing sodium alginate is dropped into a calcium solution (usually Calcic), forming a soft, jelly-like sphere.
o In reverse spherification, the liquid containing calcium is dropped into an alginate bath to create more stable spheres, often used for liquids that are acidic or contain alcohol.

Summary of Uses:

Forms the gel when combined with calcium.

Together, these products enable chefs to create unique dishes with bursting liquid centers, adding a sensory surprise and a modern touch to fine dining experiences.