English: Testing of gelling properties of sodium alginate (production of alginate pearls)

Needed components: 4 g of sodium alginate (salt of alginic acid isolated from certain types of algae, with pronounced gelling abilities), 100 ml of distilled water, 0.2M solution of CaCl2, food colors and flavors of your choice.

Procedure: In a laboratory beaker, sodium alginate is dissolved in distilled water on a magnetic stirrer until complete homogenization of the mixture. After the mixing is complete, depending on how many colors would be used, the mixture is divided into separate glasses, the colors and aromas of choice are added and mixed well. In another glass, put about 150ml of the CaCl2 solution and with a medical syringe it is extracted from the already colored solutions, drop by drop it is dropped into the glass with CaCl2. The process of formation of pearls is observed and they are placed in a clean container with a spoon.

Demonstrated by Marija Disoska. Planned and prepared by Prof. PhD Jana Klopčevska, laboratory technician Sonja Tomaševska, Prof. PhD Darko Dimitrovski, Prof. PhD Elena Veličkova, Prof. PhD Mišela Temkov, Prof. PhD Donka Doneva Šapčevska, Prof. PhD Vesna Rafajlovska, Department of Food Technology and Biotechnology, Institute of Organic Technology, Faculty of Technology and Metallurgy, SCMU, Skopje, Macedonia.