October 2, 2025MoleculesOpen Access

Impact of Calcium Lactate Concentration and Holding Time on Caviar-like Chicken Broth Hydrogel Beads

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Higher calcium concentrations and extended holding times decreased bead diameter and increased bulk density and hardness, indicating denser structures.
Morphological analysis revealed that increased calcium levels led to irregular, droplet-like shapes with reduced sphericity.
Instrumental color analysis showed that higher calcium levels resulted in increased a*, b*, and chroma values.
Sensory evaluations indicated preference for lower calcium concentrations and shorter holding times regarding softness and overall liking.

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Implication

This study demonstrates how calcium lactate concentration and holding time affect hydrogel beads, suggesting implications for molecular gastronomy and functional food design.

Cite This Study

Karslıoğlu et al. (2025) studied this question.

synapsesocial.com/papers/68de796d5b556a9128e1ade2 https://doi.org/10.3390/molecules30193926

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Implication

This study demonstrates how calcium lactate concentration and holding time affect hydrogel beads, suggesting implications for molecular gastronomy and functional food design.

Impact of Calcium Lactate Concentration and Holding Time on Caviar-like Chicken Broth Hydrogel Beads

Key Points

Discussion

Implication

Cite This Study

Impact of Calcium Lactate Concentration and Holding Time on Caviar-like Chicken Broth Hydrogel Beads

Key Points

Discussion

Implication

Cite This Study

Also Consider

Also Consider