|Sweet cucumber gunkanmaki, with a flowered leek as a plate garnish, very fine dining feeling huh?|
|I had it with my cookie, damn sweet XD but nice|
Those scientific name of the chemical does sound inedible , but it is not. Sodium Alginate is refined from brown seaweeds, calcium lactate is a black/white crystalline salt which can be found on young cheese like cheddar, xantham gum is fermented sugar. Thus they are edible.
There are many way of doing spherification, by alginate, carrageenan, gellan, and LM pectin. Alginate method is much common and well known.
the formula for the direct spherification by using alginate:
100% as the weight of liquid
sodium alginate - 1%
*Xantham gum (optional) - 0.2%-0.5%
calcium lactate - 0.5% of 100% of the water bath
*Xantham gum acts as a thickener for the liquid therefore the droplets yields more even orbs for those very thin liquid. Because thin liquid will dissolve into the water bath rather than setting into beads.
There are two more method of spherification, Reverse Spherification and Cryospherification (aka molded spherification), I will describe more about these two methods as soon as I tested it myself.
Stay tuned for more updates and thank you for your visits :D