Reverse spherification
id:
reverse-spherification-167-2921498
title:
Reverse spherification
text:
Reverse spherification is a method of molecular gastronomy. This method is similar to spherification, different in that it is used to enclose liquid containing alcohol content, as well as liquid with calcium content such as milk and yogurt. When the liquid containing alcohol or calcium salt is dropped into an alginate bath, the liquid will draw itself into a spherical shape and becomes encapsulated by the gel-like membrane formed by the cross-linking of the calcium ions and the alginate polymer
brand slug:
wiki
category slug:
encyclopedia
description:
original url:
https://en.wikipedia.org/wiki/Reverse_spherification
date created:
2017-06-02T16:36:00Z
date modified:
2024-08-30T05:36:24Z
main entity:
{"identifier":"Q30336016","url":"https://www.wikidata.org/entity/Q30336016"}
image:
{"content_url":"https://upload.wikimedia.org/wikipedia/commons/8/87/Reverse_spherification_comparison.jpg","width":800,"height":600}
fields total:
13
integrity:
15