What You Need to Know
Sodium alginate is a hydrocolloid that can form a gel-like substance when combined with water and calcium ions. The gelation of sodium alginate is triggered by the presence of calcium ions, which can be introduced through various means, such as calcium chloride or calcium lactate. The temperature and pH of the solution can affect the rate and extent of gelation.
Steps
- 1.
Olive Oil Spheres (Spain (elBulli)): Creates liquid-filled spheres with burst-in-mouth texture
- 2.
Faux Caviar (Japan (modern kaiseki)): Mimics fish roe texture using fruit juices or sauces
- 3.
Herb-Infused Noodles (Italy (avant-garde cuisine)): Forms gel noodles from herb emulsions
The Science
Primary Reaction
Gelation