What You Need to Know
Sodium alginate is dispersed in a flavorful liquid (pH > 3.5), then whipped into foam; calcium ions diffuse from a bath to form semi-permeable membranes around air pockets. Key reactions include alginate cross-linking (Ca²⁺ + alginate → gel) and foam stabilization via protein-polysaccharide interactions.
Creates ethereal, flavor-packed bubbles that dissolve on the tongue, ideal for avant-garde dishes or cocktail garnishes.
Key Parameters
Temperature
18°C
4°C - 60°C
Time
90 sec
30 sec - 3 min
Equipment
Whipping siphonPerforated spoonpH meter
Steps
- 1.
Oyster Foam (El Bulli): Mimics sea spray with briny bursts
The Science
Primary Reaction
Ionic cross-linking of alginate