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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Sodium alginate can be cross‑linked with calcium ions to form a stable, airy foam.
Origin: Modernist cuisine movement (21st century) — Global
See full technique reference →When a sodium alginate solution is exposed to divalent calcium ions, the guluronic acid blocks of the polymer bind calcium in an egg‑box configuration, creating a reversible gel network. This network entraps air bubbles, producing a foam that is both stable and edible. The process is reversible, allowing the foam to be manipulated or melted as needed.
Primary Reaction
Ca²⁺ + 2 alginate → Ca‑alginate gel
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