What You Need to Know
Chia seeds (Salvia hispanica L.) release soluble fiber (xylose, glucose, uronic acids) when hydrated, forming a shear-thinning mucilage with 27-30x water absorption capacity. The β-D-xylopyranosyl backbone creates a viscoelastic matrix that stabilizes air bubbles via interfacial film formation.
Used as egg-white substitute in vegan mousses, provides texture in gluten-free baking, and enables low-calorie aeration.
Key Parameters
Temperature
22°C
4°C - 60°C
Time
15 minutes
5 minutes - 2 hours
Equipment
Immersion blender (200-500W)Whipping siphon (optional, 2-3 charges N₂O)Fine mesh sieve (150-200 micron)
Steps
- 1.
Vegan Chiboust (Modernist vegan pastry): Replaces egg whites in pastry cream aeration
The Science
Primary Reaction
Hydration-induced polysaccharide exudation