What You Need to Know
Sodium alginate forms a gel membrane when exposed to calcium ions, encapsulating flavored water solutions while maintaining liquid cores through controlled diffusion rates.
Offers modernist presentation of street food flavors with precise texture control and temperature contrast possibilities.
Key Parameters
Temperature
6°C
2°C - 15°C
Time
45 seconds
30 seconds - 2 minutes
Equipment
slotted spooncalcium bathsyringe
Steps
- 1.
Deconstructed Pani Puri (Molecular gastronomy restaurants in Mumbai): Allows simultaneous serving of multiple flavored waters
The Science
Primary Reaction
Ionic cross-linking of alginate polymers