What You Need to Know
The process relies on protein rehydration kinetics, ion‑crosslinking of alginate with calcium lactate to form a hydrogel network, and vacuum‑assisted diffusion of flavor oils into protein matrices. Precise control of temperature, time, and solute concentration enables the reconstitution of functional properties comparable to fresh materials while allowing novel presentations.
The Science
Primary Reaction
Protein hydration, hydrogel formation, and vacuum‑impregnation of flavor oils