What You Need to Know
Sodium alginate forms a stable colloidal suspension when whipped, trapping air bubbles through interfacial film stabilization. Carrageenan contributes to structural integrity via helical gelation.
Used as a savory garnish that dissolves on the tongue, delivering concentrated marine flavors without texture.
Key Parameters
Temperature
8°C
4°C - 12°C
Time
5 minutes
2 minutes - 8 minutes
Equipment
ISI whippercold water bath
Steps
- 1.
Skagenröra foam (Sweden): Lifts shrimp salad flavors
- 2.
Dill cloud (Denmark): Carries herb essence
The Science
Primary Reaction
Polysaccharide hydration