---
product_id: 241670092
title: "Textura Algin (Sodium Alginate), 500 GMS"
brand: "textura"
price: "$391"
currency: NZD
in_stock: true
category: "Textura"
url: https://www.desertcart.nz/products/241670092-textura-algin-sodium-alginate-500-gms
store_origin: NZ
region: New Zealand
---

# Extracted from brown algae Forms gel membrane with calcium Cold dilution with strong agitation Textura Algin (Sodium Alginate), 500 GMS

**Brand:** textura
**Price:** $391
**Availability:** ✅ In Stock

## Summary

> 🍽️ Elevate Every Dish with the Science of Spheres!

## Quick Answers

- **What is this?** Textura Algin (Sodium Alginate), 500 GMS by textura
- **How much does it cost?** $391 with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.nz](https://www.desertcart.nz/products/241670092-textura-algin-sodium-alginate-500-gms)

## Best For

- textura enthusiasts

## Why This Product

- Trusted textura brand quality
- Free international shipping included
- Worldwide delivery with tracking
- 15-day hassle-free returns

## Key Features

- • **Pure & Refined Power:** Premium sodium alginate powder ensures consistent, professional-grade results.
- • **Versatile Texture Creator:** Perfect for caviar, ravioli, gnocchi, and innovative modern dishes.
- • **Effortless Cold Activation:** No heating required—just blend and watch spheres form instantly.
- • **Trusted by Culinary Innovators:** From elBulli’s legacy to your kitchen—join the avant-garde of gastronomy.
- • **Revolutionize Your Culinary Art:** Unlock the magic of spherification with precision-controlled gelification.

## Overview

Textura Algin is a premium sodium alginate powder extracted from brown algae, designed specifically for advanced spherification techniques. It gels instantly upon contact with calcium, requires no heating, and dissolves efficiently in cold liquids with strong agitation. Originating from Spain and trusted by top chefs, this 500g pack empowers culinary professionals and enthusiasts to create innovative textures like caviar, ravioli, and more, transforming ordinary dishes into extraordinary gastronomic experiences.

## Description

About Brand: Since its creation in 1997, elBullitaller’s aim has been to expand the range of textures that can be used in the kitchen. As a result of this research, techniques such as foams, clouds, etc. have been created, representing an evolution in his style. The Texturas range is essential if you want to incorporate some of our most famous techniques into your kitchen, such as hot jellies, air, gelatine caviar or spherical ravioli. The products that make up the five families – Spherification, Gelification, Emulsification, Thickeners and Surprises – are the result of a rigorous selection and testing process. Texturas is the beginning of a world of magical sensations that has expanded over the years. About Product: Spherification is a spectacular cooking technique we introduced at elBulli in 2003 which enables us to prepare recipes that no-one had even imagined before. It consists of the controlled gelification of a liquid which, submerged in a bath, forms spheres. The “Spherification Kit” products are essential for every spherical preparation: caviar, raviolis, balloons, gnocchi, pellets, mini-spheres. Texturas Algin is not simply just a gelling agent – it is a powerful tool in modern cuisine that can help create innovative and creative textures. This natural ingredient is used in a wide variety of culinary applications and is highly versatile, making it a favorite among chefs and food enthusiasts alike. Whether you are looking to create spheres of different sizes, enhance the texture of dishes such as gnocchi and ravioli, or explore the world of culinary design, Texturas Algin is the ideal solution. With its unique ability to transform ordinary dishes into unforgettable culinary experiences, it's no wonder this ingredient has become a staple in kitchens around the world. Chefs use Texturas Algin to enhance the texture of dishes.

## Features

- Algin is extracted from different types of brown algae. It is an essential element for spherification as it forms the external membrane of the spheres when it comes into contact with products containing calcium.
- How to Use: Dissolve 5g per litre in an aqueous medium with the help of a hand-held electric blender. Intended for nutritional use.
- Characteristics: 1)Presented in a refined powder. 2)Gels in the presence of Calcic. 3)Dilutes while cold with strong agitation. 4) It need not be heated to produce Spherification.
- Ingredients: sodium alginate (E-401). Country of Origin Spain.
- Ideal For: The ideal product for achieving spherification with guaranteed results.

## Technical Specifications

| Specification | Value |
|---------------|-------|
| ASIN | B07DTDWVHK |
| Brand | Textura |
| Country of Origin | Spain |
| Customer Reviews | 4.6 4.6 out of 5 stars (5) |
| Date First Available | 17 June 2018 |
| Ingredient Type | Vegetarian |
| Item Dimensions LxWxH | 10.4 x 10.4 x 17.7 Centimeters |
| Item Weight | 500 g |
| Manufacturer | Textura |
| Net Quantity | 500 Grams |
| Product Dimensions | 10.4 x 10.4 x 17.7 cm; 500 g |

## Images

![Textura Algin (Sodium Alginate), 500 GMS - Image 1](https://m.media-amazon.com/images/I/411jkeP9YZL.jpg)

## Frequently Bought Together

- Textura Algin (Sodium Alginate), 500 GMS
- Urban Platter Soy Lecithin Powder (E322), 200g
- Urban Platter Calcium Lactate Powder, 250g

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*Product available on Desertcart New Zealand*
*Store origin: NZ*
*Last updated: 2026-02-05*