What You Need to Know
The process involves the extrusion of a polymer solution through a syringe or spinneret, using a high-voltage power source, typically in the range of 10-30 kV. The resulting fibers can have unique textures and properties, such as gelatinous, crunchy, or chewy. The technique can be used to create novel food structures, including fibers, foams, and spherified foods.
Steps
- 1.
Edible flavor encapsulation (Japan): Creates ultra-thin flavor delivery systems
- 2.
Protein fiber scaffolds (Spain): Forms meat alternative textural matrices
- 3.
Probiotic protection fibers (Switzerland): Shields sensitive cultures during digestion
The Science
Primary Reaction
Electrostatic charging and fiber formation