Next, We will be analyzed the effect of sugar on the physical property of soy milk caviar by prepared the soy milk after boiling and cooling down for a while, we called them “the control” that’s no sugar.
The other is control with seven percent sugar.
Then, We submitted to produce spherification by using amount of sodium alginate and calcium chloride concentration that made from the previous experiment.
- We chose two conditions which has the maximum hardness. The other one has the biggest size.
But one of them, the biggest size can’t stable when soaking in water and split off. Thus, we determine the only one condition is the maximum hardness.