What You Need to Know
Pectinase (polygalacturonase EC 3.2.1.15) hydrolyzes α-1,4-glycosidic bonds in pectin polymers, weakening cell walls while preserving structural integrity enough to form spherical enclosures. The reaction produces galacturonic acid monomers and oligomers while maintaining turgor pressure.
Creates visually striking, burst-in-mouth vegetable caviar with intense flavor release, used as garnishes or flavor accents in modernist cuisine.
Key Parameters
Temperature
37°C
20°C - 50°C
Time
45 minutes
15 minutes - 2 hours
Equipment
Syringe with fine needleWater bathpH meterPrecision scale
Steps
- 1.
Tomato essence caviar (El Bulli restaurant): Concentrates and delivers tomato flavor in bursts
- 2.
Beetroot pearls (Noma restaurant): Adds earthy accents to dishes without liquid runoff