• ASSIGNMENT : 03
NAME : Karan Panday
COURSE: BHM (VI SEM)
SUBJECT : Molecular Gastronomy
ADMISSION ID : 21BHM0040
SUBMITTED TO :
• Mrs. Setu Sharma Ma’am
SODIUM ALGINATE
• Sodium alginate, derived from seaweed, thickens and stabilizes foods like ice cream and salad dressings. It
forms a gel in the presence of calcium ions, used in molecular gastronomy for making flavorful spheres known
as "caviar
• PREPARATION
One popular preparation in molecular gastronomy using sodium alginate involves creating flavorful spheres
known as "caviar." This involves forming a sodium alginate solution and dropping it into a bath of calcium
chloride or calcium lactate. The reaction between the sodium alginate and calcium ions results in the formation of
small, gel-like spheres with a burst of flavor inside, mimicking the texture and appearance of real caviar. These
spheres can then be incorporated into various dishes to add a unique and visually appealing element.
CALCIUM LATLATE
• Calcium lactate, a soluble salt derived from lactic acid, serves as a calcium source in various applications.
Commonly used in food production for its ability to fortify products with calcium without affecting taste or texture.
Additionally, it's utilized in molecular gastronomy for creating calcium baths to gel sodium alginate into spheres.
• PREPARATION
• In molecular gastronomy, calcium lactate is frequently employed to create calcium baths for
gelling sodium alginate into spheres. This process involves combining calcium lactate with water
to form a solution, which serves as the setting bath for sodium alginate solutions. When sodium
alginate droplets are introduced into the calcium lactate bath, a reaction occurs, resulting in the
formation of delicate, flavorful spheres with unique textures, a hallmark technique in modern
cuisine experimentation.
AGAR AGAR
• Agar agar, a gelatinous substance derived from seaweed, is a plant-
based alternative to gelatin. Widely used in cooking and food industry
for thickening, gelling, and stabilizing purposes.
PREPARATION NS
• Agar agar, a plant-based gelatin substitute, is a staple in molecular gastronomy.
Chefs employ it to craft intricate textures and presentations. One popular technique
involves creating agar agar noodles by gelling flavored liquids, resulting in
visually stunning and delicious additions to dishes
SOY LACITHIN
• Soy lecithin, a natural emulsifier derived from soybeans, enhances texture and
shelf life in food products. It's also used in cosmetics and pharmaceuticals for its
versatile properties.
• PREPARATION
1. Foam: Soy lecithin can be used to create stable foams in culinary creations. By blending soy
lecithin with a flavored liquid (such as fruit juice or infused broth) and using a handheld
immersion blender or a whipping siphon charged with nitrous oxide, you can create a light and
airy foam that adds texture and flavor to dishes.
2. Spherification: Soy lecithin can also be used in spherification techniques to create liquid-filled
spheres or "caviar." By combining soy lecithin with a flavorful liquid (such as fruit juice or savory
broth) and dropping droplets of the mixture into a bath containing calcium chloride or alginate,
you can form gel-like spheres with a thin membrane that burst with flavor when eaten .
