What You Need to Know
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).
Produces burst-in-mouth fruit pearls for avant-garde plating and flavor encapsulation.
Key Parameters
Temperature
22°C
4°C - 60°C
Time
2 minutes
30 seconds - 10 minutes
Equipment
Syringe/dropperCalcium chloride bathpH meterThermocirculator
Steps
- 1.
Mango passionfruit caviar (El Bulli 2003): Flavor encapsulation in amuse-bouche
The Science
Primary Reaction
Calcium-pectate gel formation