Description
Sodium alginate can be cross‑linked with calcium ions to form a stable, airy foam.
Technical
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.
Science
Primary Reaction
Ca²⁺ + 2 alginate → Ca‑alginate gel
Sensory Profile
Aroma ()
neutralcleansubtleoceanicmineral-like
Origin & History
Civilization
Modernist cuisine movement
Era
21st century
Region