The video demonstrates how to create a perfect ball of edible liquid water using a chemistry experiment. The experiment uses two ingredients: sodium alginate, extracted from algae, and calcium lactate, derived from lactic acid reacting with calcium carbonate. Lactic acid often comes from food products with sugar, such as beets or corn.
The process begins by creating a gelatinous substance from alginate and calcium lactate. The gelatin is created when alginate meets calcium. The gelatin is then added to mineral water to form a slime-like substance.
The goal is to transform this gelatin into a perfect ball of edible liquid water. This is achieved by mixing calcium lactate in the shape of a ball with the gelatin. The lactate solution is then injected into molds filled with alginate.
As the ice melts inside the molds, it reacts with the alginate on the outside, creating a gelatinous layer. The inside remains liquid. The process is repeated until the desired number of balls are formed.
In the end, the balls are spherical and have a gelatinous layer on the outside while being liquid on the inside. The balls are edible and taste like water. The process is relatively easy and only requires two ingredients besides water.
1. The goal is to create a perfect ball of edible liquid water.
2. The process involves a chemistry experiment and is part of molecular cuisine.
3. The recipe creates a gelatinous film around a liquid, making it look like a bubble that isn't actually liquid.
4. The recipe requires two ingredients: sodium alginate (derived from algae) and calcium lactate (formed from lactic acid reacting with calcium carbonate).
5. Sodium lactate is added to water in a 2% ratio by mass.
6. Alginate is added in a 0.5% ratio by volume.
7. Sodium lactate and alginate are mixed together to form an edible gel.
8. The process involves transforming the gel into a perfect ball.
9. The sodium lactate must be shaped like a ball before mixing with the alginate.
10. The process involves making ice inside molds and transforming the molds into an ice cube tray.
11. The gel is placed inside the mold and then frozen.
12. The ice melts and reacts with the outside of the gel, creating a gelatinous layer on the outside and leaving the inside as liquid.
13. The gelatinous layer is transferred to pure water, allowing the ice to melt without further reaction.
14. The process is repeated several times with varying success.
15. The final product is a perfect ball of liquid water with a gelatinous skin.
16. The final product is edible, with the skin tasting like the rusty skin of an egg.