Uploaded February 2011 | Updated September 2026, 3 weeks ago
This is a recipe that is adapted from Earl Lee's watermelon caviar Recipe
from Toastable.com
(toastable.com/2010/08/watermelon-caviar-an-introduction-to-molecular-gastronomy/). It demonstrates a technique used in molecular gastronomy. A polymer, sodium alginate, is mixed in with watermelon juice. The mixture is then carefully inserted, with a syringe, into a solution of calcium chloride. A chemical reaction happens between the calcium chloride and sodium alginate to form calcium alginate. The calcium alginate is not soluble in water and thus forms a gel around the outside of the watermelon juice. The calcium alginate watermelon spheres are edible.
This is a recipe that is adapted from Earl Lee's watermelon caviar Recipe
from Toastable.com
(toastable.com/2010/08/watermelon-caviar-an-introduction-to-molecular-gastronomy/). It demonstrates a technique used in molecular gastronomy. A polymer, sodium alginate, is mixed in with watermelon juice. The mixture is then carefully inserted, with a syringe, into a solution of calcium chloride. A chemical reaction happens between the calcium chloride and sodium alginate to form calcium alginate. The calcium alginate is not soluble in water and thus forms a gel around the outside of the watermelon juice. The calcium alginate watermelon spheres are edible.
