All About Molecular Gastronomy - Cape Crystal Brands
calcium chloride
sodium alginate
spherification
spherification kit

All About Molecular Gastronomy

SUBSCRIBE TO OUR BLOG

Promotions, new products, and recipes.

Molecura Gastronomy Info Graphic

What is Molecular Gastronomy

The term molecular gastronomy was coined in 1988 by Hungarian physicist Nicholas Kurti and French chemist Hervé This, who developed the approach of exploring the scientific principles behind traditional cooking techniques. Molecular caviar is made through the technique of spherification, where a flavored liquid, such as a fruit juice, is combined with powdered sodium alginate, then added by droplets into a solution of cold calcium chloride, whereupon the liquid forms small jellylike spheres that resemble caviar. Spherification kits are available for home cooks who want to try the technique. 

Cape Crystal Blog Footer

Related Posts

Pure Calcium Lactate: Elevate Your Culinary Creations with a Touch of Science
Pure Calcium Lactate: Elevate Your Culinary Creations with a Touch of Science
At Cape Crystal Brands, we're passionate about nature's gifts and their role in cooking. We're thrilled to share our ...
More Info
Calcium Chloride Mastery: Elevating Tastes and Textures to New Heights
Calcium Chloride Mastery: Elevating Tastes and Textures to New Heights
In the dynamic realms of culinary arts and industrial sectors, one compound stands out as a true multitasker – premiu...
More Info
Enhancing Beer Quality with Propylene Glycol Alginate: A Brewer's Secret Ingredient
Enhancing Beer Quality with Propylene Glycol Alginate: A Brewer's Secret Ingredient
Did you know that keeping foam stable matters a lot in beer making?1 Those who love craft beer and those who make it ...
More Info

Leave a comment

Please note, comments need to be approved before they are published.