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 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.

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: ...

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 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 ...

The replicator in Star Trek could produce any meal on demand. Now a team of designers and materials scientists at MIT are developing a machine that can not only print and cook our food, but make ...