Food Science: Spherification
Spherification / BioChemistry / 9th grade
This module is part of the 10 week project that uses culinary arts (food science: molecular gastronomy) to add arts into a STEM classroom and teach students about energy of food, macromolecules, and the nitrogen cycle. This specific activity teaches students about the technique of spherification. Edible fruit juice spheres are made that have a gel shell with a liquid center.
Timing: 45-60 minutes
Topics: Chemistry: Ions, Atoms, Valence Electrons, Chemical Reactions
Materials: Fruit juice, Sodium Alginate, Calcium Chloride, Water, Clear Plastic Cups, Immersion Blender, Food Scale, Pipettes, Slotted Spoon, Plate, Untensils