This article explores innovative culinary uses for vegetable and fruit peels, transforming them into edible ingredients.

Spherification, or reverse spherification as it is officially called, uses sodium alginate and calcium to create the little orbs. The technique was invented in the 1940s and popularized by chef ...

In the basic spherification method, a beverage is combined with sodium alginate and dropped to a calcium chloride bath, where it forms spheres. As calcium ions diffuse into these spheres, they form a ...

SEM analysis revealed the uniform distribution of UiO-66-NH 2 nanoparticles within the sodium alginate matrix, confirming the successful synthesis of the composite hydrogel. Surface modification with ...

Then, the spheres were kept at 60 °C for additional 24 h to ensure ... and resuspending the pellets in the sodium alginate solution (3 wt.%, Sigma-Aldrich). The cell entrapment was made following the ...

Sodium alginate was purchased from Dinâmica Química Contemporânea ... the drip of the as-prepared mixture in 0.2 M calcium chloride solution under constant stirring formed the alginate spheres, which ...

Tampa (BLOOM) – In the world of cooking, there’s a cool new thing making waves: olive oil pearls. These little pearls pack a punch of taste that turns dishes gourmet. Let’s dive in and find ...

Two very different techniques are popular. One, spherification, uses sodium alginate and calcium chloride to create a very thin outer membrane with a liquid centre. Created by Catalan chef Ferran ...