Description
Calcium lactate‑induced gel beads are a modernist hydrocolloid technique that uses slow‑release Ca²⁺ to cross‑link alginate, forming uniform edible spheres.
Technical
The process relies on the ionotropic gelation of alginate, where Ca²⁺ ions bind to guluronic acid blocks, creating a three‑dimensional hydrogel network. Calcium lactate releases Ca²⁺ more slowly than chloride salts, allowing controlled gelation and reducing surface crusting.
Science
Primary Reaction
Cross‑linking of guluronic acid blocks in sodium alginate by Ca²⁺ ions
Sensory Profile
Aroma ()
neutralslightly metalliccleanmineral-likesubtle
Origin & History
Civilization
Modernist cuisine movement
Era
Early 2000s