With food-grade sodium alginate, calcium solution, and some creativity, it’s possible. At the Spherification Potluck last month, graduate students Liz Roth-Johnson and Kendra Nyberg delved into the ...

Spherification can be done without freezing, but because the alcoholic Ouya mixture has a lower density than the alginate solution, the liquid droplets don’t fully submerge in the alginate ...

Spherification is a fun way to produce edible containers for water or other liquids. It isn't difficult to do. Appliance Science shows you how to spherify water and other liquids.

Spherification involves two main components: sodium alginate, a brown seaweed-based gelling agent that is good at thickening water, and calcium chloride, a salt of calcium.

What spherification does is put back in what the manufacturers of sodium alginate take out. First, the food, whatever it is, is pureed until it’s liquid. Then the calcium content of the food is ...

Dive into the world of Olive Oil Pearls – tiny flavor-packed orbs that revolutionize cooking. Explore their history, intricate spherification process, and innovative applications. Discover how ...

Appliance Science looks at the curious chemistry of spherification. ... When Sodium Alginate is dissolved in water, these long-chain carbohydrates float around on their own: ...

Alginates, extracted from seaweeds, can be used to thicken foods without altering their flavor, keep salad dressings fresh, or even make dental impressions. Marjee Chmiel. January 21, 2016.