Description
Enzymatic pectin hydrolysis creates calcium-crosslinked gel spheres with liquid cores.
Technical
Pectinase (polygalacturonase) cleaves α-1,4-glycosidic bonds in high-methoxyl pectin, while calcium ions induce gelation via carboxyl group crosslinking at low pH (2.5-3.5).
Culinary Significance
Produces burst-in-mouth fruit pearls for avant-garde plating and flavor encapsulation.
Science
Primary Reaction
Calcium-pectate gel formation
Parameters
Temperature
22°C optimal
4°C to 60°C range
Time
2 minutes
30 seconds – 10 minutes
Equipment
Syringe/dropperCalcium chloride bathpH meterThermocirculator