Effect of calcium source and exposure-time on basic caviar spherification using sodium alginate

被引：76

作者：

Lee, P. ^{[1
]}

Rogers, M. A. ^{[1
]}

机构：

[1] Rutgers Univ State Univ New Jersey, Sch Environm & Biol Sci, Dept Food Sci, New Brunswick, NJ 08901 USA

来源：

INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE | 2012年 / 1卷 / 02期

关键词：

Spherification; Calcium chloride; Calcium lactate; Calcium gluconate; Sodium alginate;

D O I：

10.1016/j.ijgfs.2013.06.003

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Gelation speed is directly proportional to the concentration of calcium. Although the kinetics of gelation are altered by the source of calcium, the final alginate gel strength nor the resistance to calcium diffusion are altered. Calcium chloride reaches a gel strength plateau fastest (100 s), followed by calcium lactate (500 s) and calcium gluconoate (-2000 s). Calcium chloride is the best option when the bitter taste can be masked and a fast throughput is required, while calcium gluconoate may have an advantage when the membrane thickness/hardness needs to be manipulated. (C)2013 AZTI-Tecnalia. Production and hosting by Elsevier B.V. All rights reserved.

引用

页码：96 / 100

页数：5

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