Coloides e nova cociñaesferificación directa e inversa

  1. Manuel R. Bermejo Patiño
  2. María Isabel Fernández García
  3. Beatriz Fernández Fernández
  4. María Inés García Seijo
  5. Esther Gómez Fórneas
  6. Ana María González Noya
  7. Marcelino Maneiro Maneiro
  8. Rosa Pedrido Castiñeiras
  9. Laura Rodríguez Silva
Boletín das ciencias

ISSN: 0214-7807

Ano de publicación: 2014

Ano: 27

Número: 79

Páxinas: 73-74

Tipo: Artigo

Outras publicacións en: Boletín das ciencias


This workshop will show students a simple activity useful to explain the states of aggregation of matter involved in the new culinary processes. Moreover, we show the chemical reactions between calcium and alginate ions to form an so-dium alginate gel. This process of shaping a liquid into spheres which visually and texturally resemble caviar called spherifi cation. There are two main methods for creating such spheres, which differ based on the calcium content of the liquid product to be spherifi ed.This techniques processes forward and reverse spherifi cation give the same result: a sphere of liquid held by a thin gel membrane show evidence that the chemical reaction involved is the same in both cases. The workshop had been practised with pupils aged 14-16