1. Spherification

2. What is molecular gastronomy?

3. What is molecular gastronomy?
Molecular gastronomy - “is a subdiscipline of food science that seeks to investigate the physical and chemical transformations of ingredients that occur in cooking”

4. One technique: Spherification

5. Sodium alginate mixed with fruit juice
Water bath with
Calcium Chloride
A chemical reaction occurs forming a flexible shell around the outside of the drop creating a sphere

6. Chemical reaction?
What is the difference between a sodium ion and the element sodium (Na) ?

7. Sodium forms Na+
Calcium forms Ca2+

8. Chemical Reaction
Sodium Alginate
Polysaccharide - consists of a repeating unit “monosaccharide” What happens when we add this to calcium chloride? Hint: What is the difference between Ca2+ ions and Na+ ions

9. Chemical Reaction
Ca2+ replaces Na+ in the Alginate molecules

10. Today: Spherification Challenge
Each group will be given a molecular gastronomy kit to experiment with spherification of fruit juice Factors that will control the shape of the sphere are height of dropping, and angle. The time that the spheres are in the calcium chloride bath will change how “squishy” they are.