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Reverse encapsulation using double controlled gelification for the production of spheres with liquid light soy sauce-core

de Farias, Yuri Buratto, Zapata Noreña, Caciano P.
International journal of gastronomy and food science 2019 v.16 pp. 100137
calcium, dispersions, encapsulation, food industry, freezing, gastronomy, gels, lactic acid, liquids, new products, sodium alginate, soy sauce, texture, xanthan gum
Spherification is one of the most used techniques by molecular gastronomy to innovate and develop new products in the culinary and food industries. The aim of this study was to encapsulate liquid light soy sauce using reverse encapsulation with freezing. Sodium alginate and calcium lactate, at 1.0% (w/w) for each, were used as wall materials; meanwhile, xanthan gum was used as a diffusive controller of light soy sauce at concentrations of 0.1%, 0.2%, 0.3%, 0.4%, 0.5% and 0.6% (w/w). In the new reverse method proposed, freezing was used instead of dripping before the encapsulation process. The results indicated that the dispersions containing light soy sauce, calcium lactate and, xanthan gum had pseudoplastic and gel behavior. However, xanthan gum in concentrations from 0.4% to 0.6% was capable of producing capsules by this method, thus showing surfaces with fibrils. Finally, texture tests indicated that the capsules showed no differences in rupture strength.