What You Need to Know
Sodium alginate undergoes cross-linking with calcium ions to form a stable gel membrane through ionic bonding between guluronic acid residues. The reaction follows the Egg-Box model where calcium bridges form between alginate chains.
Creatates liquid-filled caviar-like spheres with burst-in-mouth texture, enabling novel presentations of sauces and flavors.
Key Parameters
Temperature
20°C
4°C - 40°C
Time
90 seconds
30 seconds - 5 minutes
Equipment
Slotted spoonPrecision scaleImmersion blenderSyringe/dropper
Steps
- 1.
Molecular caviar (El Bulli): Transforms sauces into edible pearls
- 2.
Liquid olive (Modernist Cuisine): Encapsulates olive juice in olive oil membrane
The Science
Primary Reaction
Calcium-alginate gelation