is it possible?

Jen_Tan_22026

Dear Team ChefSteps,

I'm Sylvia Limantara from Indonesia and I want to inform you that I've received the package. Thank you.

And now I have a question about direct spherification. It's mentioned that the spheres have to be served immediately. Otherwise they wil turn solid and lose their pop. The problem here is I don't want them to turn solid and I want to pack them in a standing pouch plastic or plastic jar and sell it to supermarkets. The question is "Is it possible?"

I bought a similar product like yours, from China and it's called popping boba. It's packed in a bucket with light syrup. Well, almost the same actually. As big as a pearl, pop when we bite it, sweet, nice flavor. But they don't turn solid and have one year expiry date.

How to make it? Hope that you can help me. Thank you.

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Comments

Chris_Young_80640

The only way I know of to keep the spheres from turning solid is to heat them to 85 °C for at least 10 minutes. But, in my experience, this causes them to be somewhat mushy. Worth testing and seeing what you think.

prince_of_porcelain

Modernist Pantry sells flavor pearls. I haven't tried them and can't speak to the quality, but I always wondered how they were produced for shelf stable conditions. It's not clear to me if the are made with direct or reverse spherification. I would have guessed these were produced through a reverse spherification process to give a shot at storage, but with Chris's comment I'm not so sure. "Caviar" sized spheres would seem better suited to direct spherification because of the high surface area to volume. From the site:

Made in France, Christine Le Tennier’s Flavor

Pearls give you the opportunity to participate in the Molecular

Gastronomy revolution, with minimal effort. Flavor pearls are drops of

fruity, salty, or spicy juices encapsulated in a thin alginate shell

that bursts in your mouth, releasing their unique flavor and texture.

Available in a range of sweet and savory flavors, these "caviar" spheres

add originality, sensuality and fun to your dishes or cocktails.They

are convenient, easy to use and shelf stable until you are ready to use

them. After opening they may be stored in the refrigerator for up to 2

weeks, giving you maximum flexibility.

Joel_Bernstein_27649

If you freeze small drops of your filling solution with liquid nitrogen, those should work in frozen reverse spherification, right?

I assumed this was how the pre-packaged pearls were formed.

Jen_Tan_22026

I did it. They are made with reverse spherification. They won't turn solid. But i have some more questions to ask. hope someone can give me info.

I dropped them in the bath for few minutes and rinsed. True that the pearls thick enough, but not hard enough. I mean they weren't crunchy. The bursting pearls that i bought from china, the membrane/the skin is thin but crunchy and not fragile. Got what i mean? Any idea?

I browsed some bursting pearls from Mr Google and got one that added with CMC (carboxymethyl cellulose). What is it n what is it used for?