Algina is a gelling agent that is extracted from algae. Used as a stabilizer for ice cream, or as a main 
ingredient in special iongels, such as caviar in molecular gastronomy.
This can be made when used with certain calcium, such as CALCO or LACTO, and requires the right 
choice of calcium based on technology.
 
ALGINA is extracted from the algae. Used as a stabilizer for dairy products, such as ice cream, or as an important element in caviar or concrete techniques in molecular gastronomy. It forms calcium ions and immediate gels regardless of temperature.