Alginate Gummies

It all started with an experiment called “Alginate gummies”. I have tried it and it was fascinating. Within seconds a simple Alginate (from brown seaweed) and water solution is transformed into strings of gummy shaped worms. The aim of this experiment is to make gummy worms but by accidently dropping some of the solution into the Calcium Chloride and water solution I have managed to get a few spheres! Imagine that - here I am trying out an experiment for my class and then by accident I stumble on the ‘spherification’ method used in Molecular Gastronomy.

So exciting, and yes you have guessed it. First of all I am a Food Technology teacher, with the emphasis on ‘Food’. There was no way that I was not going to try and turn these spheres into delightful tasty meal accompaniments! I have discovered from my investigation that when it is on the menu, you have to make your spheres ‘a la minute’ because the thickening process continues.

I am working on some great flavour ideas and have been inspired by recipes with the names such as ‘lychee caviar’, ‘garlic and parsley caviar’ or serving 2 soups in one with the second soup immersed as a sphere. Sure enough at serving this you will be the envy of any foodie!

Now don’t despair yet! Calcium Chloride is a common salt made from lime stone and has been evaluated as a food substance with a very low toxicity. Ok, I do know that they use it for the manufacturing of cement, but we are talking food here. Then there is the Alginate which is a kelp-derived carbohydrate that is used for the thickening of ice cream and sauces. There you go - didn’t I tell you that I will sort out the ‘dodgies’ on the label?