||AlgiZoon (Fast Hydrating)
120 g Can
|Algizoon is widely used in the food industry as a stabilizer
and gelling agent, for example in the manufacture of cream or fruit fillings
in bakery products, in ice-cream and sorbets to prevent crystal formation or
in low-fat spreads to give structure and consistency.
Algizoon is made with sodium alginate, a gelling agent extracted from the cell walls of brown algae for its flexible and stable properties
Together with calcium (Calazoon), Algizoon creates firm, flexible gels. The calcium forms a 3-d surface that locks liquid within it. If a cocktail mix containing Algizoon is dripped into a bath with Calazoon, the gelling agent promptly reacts with the calcium and "liquid drops“ are formed. These have a firm shell and a liquid centre which bursts in the mouth and releases a veritable taste explosion.
How to Make
One problem encountered with Algizoon is its sensitivity to
acidic liquids, e.g. lemon juice, freshly squeezed fruit juices, vinegars
or wine reductions. In this case, Algizoon already gels in the liquid and
the reaction with calcium is no longer possible. Thus it is better to use
liquids with a low acid content for encapsulation in "liquid drops".
If a cocktail mix containing Algizoon is dripped into a bath with Calazoon,
the gelling agent promptly reacts with the calcium and "liquid drops" are
formed. These have a firm shell and a liquid center which bursts in the
mouth and releases a veritable taste explosion. In this way, a wide variety
of aromas can be encapsulated in sizes ranging from small pearls up to
Algizoon Application example: Preparation of Gel
1) Completely dissolve 2 flattened spoons of Algizoon® in 120 ml of cold
liquid (broth, juice, etc.).
2) Completely dissolve 5 flattened spoons of Calazoon® in 130 ml of cold
3) Drip the Algizoon® solution into a bath of Calazoon® solution using
a spoon or dipper.
You will obtain gel drops or capsules that provide gourmets with an exceptional
flavour as they crack in the mouth and then release the aroma liquid.
Bazaar by Jose Andres: Dragon Breath Popcorn,
Foie Gras Cotton Candy,
Not Your Everyday Caprese Salad,
Gel Drops Made with AlgiZoon
TexturePro AlgiZoon - Fast Hydrating
Professional Food Texturizer for Molecular Gastronomy
Imported by Culinary Imports
- Made in Germany by Biozoon