Description
Application of scientific techniques to create innovative plant‑based dishes using spherification, foams, gelification, and emulsions.
Technical
Spherification relies on ionotropic gelation of sodium alginate with calcium ions, forming a thin hydrogel membrane around a liquid core. Foams are stabilized by surface‑active soy lecithin and viscosity‑enhancing xanthan gum, creating a persistent air matrix. Gelification with agar agar requires thermal transition from sol to gel at high temperatures, while plant‑based emulsions depend on lecithin’s amphiphilic properties to reduce interfacial tension.
Science
Primary Reaction
ionotropic gelation, surfactant‑mediated foam stabilization, thermally induced gelation, emulsification
Sensory Profile
Aroma ()
Origin & History
Civilization
global modernist chefs