Take the 2-minute tour ×  I'm doing apple caviar using alginate
in my apple juice and calcium lactate as my spherification bath.
Everything worked out well, the result is amazing, but after one
hour my caviar turn out to be flavourless and instead of nice
juicy bursting little caviar ball, it was 100% jelly like I was
using agar-agar. I did rinse my caviar in fresh water right
after the process (not even 2 minutes after the drops hit the
bath). How can I keep this from happening?  share|improve this
question  2 Answers 2  An issue here is that alginates (in the
hydrocolloids) are not great at flavor release. The holes
between the molecule structures are pretty small and aromatic
and flavor molecules (being larger) get trapped.  Ironically,
Agar agar's network structure has large holes and does allow for
good flavor release.  As the alginate shell gets thicker (the
gel you describe), not only the texture changes, the flavor also
gets trapped in the molecules and cannot interact with your
taste receptors.  The