'DIY Molecular gastronomy at home — Fruit juice caviar'

'For MEL Science safe experiments subscription go here: https://goo.gl/xnBfi9  Do you think that chem­istry and food are in­com­pat­i­ble? This amaz­ing ex­per­i­ment will show you how to make an orig­i­nal dessert of molec­u­lar gas­tron­o­my!   Reagents and equip­ment:  * cal­ci­um lac­tate (5g in 1 liter of wa­ter); * sodi­um al­gi­nate (1 g in 300 ml of wa­ter); * wa­ter; * ap­ple juice (200 ml); * blender; * glass­es; * sal­ad bowl; * la­dle; * skim­mer; * sy­ringe; * sauce boat with spout; * food col­or­ing.  Step-by-step in­struc­tions  Pour 200 ml of juice into the sal­ad bowl, then add 300 ml of the sodi­um al­gi­nate so­lu­tion. Mix well (you can use a blender).  Pour the so­lu­tion into the glass­es and add dif­fer­ent food col­or­ings, to make the “caviar” bright­ly col­ored.  While the col­ored so­lu­tions stand, pre­pare the sec­ond com­po­nent of our recipe. Sprin­kle 5 g of cal­ci­um lac­tate into the sal­ad bowl and dis­solve it with a blender in 1 liter of luke­warm wa­ter.  Then add the col­ored so­lu­tions of ap­ple juice with sodi­um al­gi­nate to the cal­ci­um lac­tate so­lu­tion us­ing the sy­ringe. Lit­tle balls are formed that re­sem­ble caviar!  The “caviar” must be rinsed in pure wa­ter — the most con­ve­nient way is with a skim­ming spoon. It’s im­por­tant that as lit­tle wa­ter as pos­si­ble stay on the balls - oth­er­wise they will wash away the col­or­ing, and the “caviar” will lose its col­or.  Pro­cess­es de­scrip­tion  Cal­ci­um lac­tate and sodi­um al­gi­nate are safe food ad­di­tives that are used in molec­u­lar gas­tron­o­my. The ex­per­i­ment in­volves dis­solv­ing sodi­um al­gi­nate in a puree or in liq­uid prod­ucts. When cal­ci­um lac­tate and sodi­um al­gi­nate re­act, a gelati­nous film of sodi­um al­gi­nate forms, while the in­side of the ball re­mains liq­uid.  Safe­ty pre­cau­tions  Don’t overindulge in molec­u­lar gas­tron­o­my - have a bal­anced diet :)' 

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