TÖUFOOD Alginate – Sodium alginate powder
Alginate is a fiber-type carbohydrate extracted from brown algae (Macrocrystis, Fucus, Laminaria) from cold seas. Its main function is to act as a gelling agent in the presence of calcium, although it also functions as a thickener and stabilizer.
- It forms a thermostable gel that does not become liquid when heated.
- Hydrocolloid polysaccharide, very useful in technical culinary applications.
- It does not disperse well in acidic environments.
Ingredients
- 200 g of pitted olives3
- 300 g of olive water
- 50 g of blended carrots
- 20 g of anchovies
- 3 g of TÖUFOOD Xanthan
- 5 g of TÖUFOOD Glucocal
- 5 g of TÖUFOOD Alginate
- 1000 g of water
Preparation
Blend the olives, olive juice, blended carrots, and anchovies until you have a smooth mixture.
Add the Glucocal and Xanthan Gum, and blend again until fully incorporated.
Xanthan gum helps to provide viscosity, facilitating spherification.
Pass the mixture through a fine sieve and let it rest for a few minutes to eliminate air bubbles.
Preparing the alginate bath:
Dissolve the TÖUFOOD Alginate in water (1000 g), stirring well until fully hydrated.
Let it sit until the bubbles disappear.
Using a measuring spoon or syringe, dip portions of the olive mixture into the alginate bath, forming the spheres.
Leave in the bath until the desired texture is reached (usually 1–2 minutes).
Remove the spheres and rinse them in clean water to remove excess alginate.
Reserve until ready to serve.
