Gastronomy by Rachel Edwards-Stuart.xvii
· 100 ml of pear juice.
· 1 g of alginate of sodium: E 401, supplied by Louis Francois Inc.
· 2 g of calcium chloride mixed in 1/2 litre of water.
· CaCl2 in powder in 1 % of water (calcium lactate was also used with good results).
Preparation of the alginate solution:
1. Weigh 1 g of alginate of sodium.
2. Mix with 1 g of caster sugar to facilitate the dissolution.
3. Two techniques can be used:
i. Mix 1 g of sugar (or salt) with 1 g the alginate.
ii. Dissolve the alginate in water 1 g in 30 mL of water, cold or at 50°C.
4. Add drop by drop the alginate to the juice of pear (about 1 to 2%) and stir until complete dissolution.
5. Prepare a solution of chloride of calcium at 2 %: 10 g of CaCl2 into 1/2 liter of water
6. Immerge a sieve in the solution of chloride of calcium so that we can get back the balls more easily.
7. Fill a syringe with the juice and put the drops in the solution of chloride of calcium: some pearls get
8. Make set the pearls 10 seconds and then rinse them in clear water, to eat them without any risks.
The more pearls stay into the solution of chloride of calcium, the more they harden.
III.7.3. Tests with a juice of melon Gaia:
· A melon
· Sodium alginate, additive E 401; supplied by Louis Francois inc .
· CaCl2 in granules at 1 % of humidity.
· A tub of water, a sieve.
· A syringe.
· A blender: robot GT 550.
1. Make a puree of melon by mixing the flesh with the Blender, during 1min at speed 5.
2. Make a solution of 1 % of alginate with the juice,
3. Make a solution of CaCl2 of 1 %.
4. Make some drops and let them fall into the solution of CaCl2: some pearls get formed.
5. Make set the pearls 10 seconds and then rinse them in clear water, to eat them without any risks.
Figure 24: Formation of the pearls in CaCl2 solution.
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Figure 25: pearls ready to eat, final result.
The film of gel is too thick and the taste is unpleasant. Also, the shape of the pearls looks more