ArticleMolecules (Basel, Switzerland)2025
Impact of Calcium Lactate Concentration and Holding Time on Caviar-like Chicken Broth Hydrogel Beads.
Article in Molecules (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
This study is the first to encapsulate chicken broth into caviar-like hydrogel beads (CBHBs) using ionic gelation, aiming to explore their potential in molecular gastronomy and functional food design. The effects of calcium lactate concentration (1%, 2.5%, and 5%) and post-gelation holding time (0, 30, and 60 min) on the physicochemical, morphological, mechanical, and sensory properties of chicken broth hydrogel beads were evaluated. The beads were produced by dropping a 1% sodium alginate-chicken broth mixture into calcium lactate solutions, followed by analysis of diameter, bulk density, pH, color, shape, texture, and consumer acceptance. Results revealed that higher calcium concentrations and extended holding times significantly decreased bead diameter and increased bulk density and hardness, indicating denser and more compact structures. Morphologically, increased calcium levels resulted in irregular, droplet-like shapes, with reduced sphericity. Instrumental color analysis showed higher
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