Advantages And Disadvantages Of Double Cone Blender

Sodium alginate and calcium chloride are two main chemicals in spherification. When you are doing spherification with food, it has to be in liquid form (such as fruit juice, soda, pudding, soup, or pureed fruit) (Rowland). In a blender, the food is mixed with sodium alginate to make a smooth solution. The food and sodium alginate mixture is then added, one drop at a time, into a bath of calcium chloride mixed with water. If everything works, the sodium alginate and food mixture turns into drop-size spheres when the calcium chloride comes into contact with the food and sodium alginate mixture. After the spheres are made, they can then be removed from the calcium chloride solution (using a spoon) and the served (Rowland). If you are trying to find alginate, look in seaweed. Alginate molecules are always found in seaweed. Hydrocolloid or gum are some other words for this molecule. This is because alginate has the ability to gel or thicken water. Alginate has to be evenly spread out into the liquid that it is going to gel. There also has to be no lumps and the molecules to be surrounded by water or hydrated (ChefSteps). When you mix sodium alginate with any liquid can cause air bubbles to form. This can cause the liquid to be very dense. Air bubbles can be a problem with spherification because they can cause weak points in the sphere’s membrane and cause it to