From material science to avant-garde cuisine. The art of shaping liquids into spheres.

Employing avant-garde cuisine techniques, in particular sodium alginates, liquid food can be shaped into spheres, thereby conferring to the former original and sometimes unexpected forms and textures. To achieve this result, rational understanding of the science that underlies food physical chemistry is of paramount importance. In this contribution, the process of spherification is dissected for the first time at the atomic level by means of classical molecular dynamics simulations. Our results show that a thin membrane consisting of intertwined alginate chains forms in an aqueous solution containing calcium ions, thereby encapsulating in a sphere the aliment in its liquid state. They also show why the polysaccharide chains will not cohere into such a membrane in a solution of sodium ions. Analysis of the trajectories reveals the emergence of so-called egg-box spatial arrangements, which connect the alginate chains by means of repeated chelation of one calcium ion by two carboxylate groups. Free-energy ca...