"Secret of molecular gastronomy" experiment (part II)
How to make fruit juice spaghetti
Do you think that chemistry and food are incompatible? This amazing experiment will show you how to make an original desert of molecular gastronomy!
Reagents and equipment:
- calcium lactate (5g in 1 liter of water);
- sodium alginate (1 g in 300 ml of water);
- 200 ml of apple juice;
- salad bowl;
- bottle with a fine nozzle;
- food coloring.
Pour 200 ml of juice into the salad bowl, then add 300 ml of the sodium alginate solution. Mix well (you can use a blender). Add different food colorings, to make the “noodles” brightly colored.
While the colored solution stands, prepare the second component of our recipe. Sprinkle 5 g of calcium lactate into the salad bowl and dissolve it with a blender in 1 liter of lukewarm water. Then add the colored solutions of apple juice with sodium alginate to the calcium lactate solution using the bottle with a fine nozzle.
Thin “threads” are formed that resemble caviar! They must be rinsed in pure water–the most convenient way is with a skimming spoon. It’s important that as little water as possible stay on the threads–otherwise they will wash away the coloring, and the “noodles” will lose its color.
Calcium lactate and sodium alginate are safe food additives that are used in molecular gastronomy. The experiment involves dissolving sodium alginate in a puree or in liquid products. When calcium lactate and sodium alginate react, a gelatinous film of sodium alginate forms, while the inside of noodles remains liquid.
Don’t overindulge in molecular gastronomy–have a balanced diet :)