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In the fifth of the Massey University Food Technology information (MUFTi) series, alginate is used in an example of molecular gastronomy, to produce some unusual food products - cola “caviar” and a ravioli food. Students explore the concept of ingredient functionality in foods, through the formation of gels.
The alginate experiments allow students to understand the basic mechanics of gel formation and the role of thickeners as additives in food production. They will use functional modelling to evaluate design ideas and will evaluate the gel strength of products after varying production parameters.
Included in this kit:
Page authorised by Head of School, School of Food and Nutrition
Last updated on Monday 20 February 2017