SPHERIFICATION

Définition:
It is the culinary process of shaping a liquid into spheres of liquid held by a thin gel membrane which visually and texturally resemble caviar.

Additives involved:
- Sodium Alginate
- Calcium Salts

Tips & tricks:
There are 3 different methodes of spherification:
- Basic spherification
- Reverse spherification
- Frozen reverse spherification

GELIFICATION

Définition:
It is the process of turning a liquid into gel which is a solid, jelly-like material that can have properties ranging from soft and weak to hard and tough.

Additives involved:
- Agar-agar
- Carrageenan
- Gelatin
- Gellan gum

Tips & tricks:
Each gelling agent has its own properties. Find out how to use them properly:
- Cold soluble gelatin
- Agar-agar: general facts
- Agar-Agar: caviar & pearls
- Agar-Agar: spaghettis

EMULSIFICATION

Définition:
It is the process of turning a liquid into a light air foam.

Additive involved:
- Soy lecithin

Tips & tricks:
- How to make a foam

THICKENING

Définition:
It is the process of increasing the viscosity of a solution or liquid/solid mixture without substantially modifying its other properties.

Additive involved:
- Xanthan gum

Tips & tricks:
- How to thicken a liquid

EFFERVESCENCE

Définition:
It is the escape of gas from another body and the foaming or fizzing that results from the release of the gas. An everyday example is seen in carbonated beverages such as soft drinks.

Additive involved:
- Popping sugar

TRANSFORMATION

There are different kind of transformation. Maltodextrin is a sugar that will turn any fatty liquid such as oil, bacon fat or melted chocolate into powder. Transglutaminase is an enzime often refereed to as "meat glue" that will bind food rich in proteins.

Additives involved:
- Maltodextrin
- Transglutaminase

Tips & tricks:
- How to use maltodextrin