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Popping Boba
Popping boba, also called Popping Pearls, is a type of "boba" used in bubble tea. Unlike traditional boba, which is tapioca-based, popping boba is made using the spherification process that relies on the reaction of sodium alginate and either calcium chloride or calcium lactate. Popping boba has a thin, gel-like skin with juice inside that bursts when squeezed. The ingredients for popping boba generally consist of water, sugar, fruit juice or other flavors, and the ingredients required for spherification. In addition to being used in place of traditional boba in bubble tea, it is used in smoothies, slushies and as a topping for frozen yogurt Frozen yogurt (also known as frogurt or by the tradename Froyo; ) is a frozen dessert made with yogurt and sometimes other dairy and non-dairy products. Frozen yogurt is a frozen product containing the same basic ingredients as ice cream, but .... Some popular flavors of popping boba include mango, passion fruit, strawberry, green tea, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Popping Boba W Bubble Tea
Popping is a street dance adapted out of the earlier Boogaloo (funk dance) cultural movement in Oakland, California. As Boogaloo spread, it would be referred to as Robottin in Richmond, California, Strutting movements in San Francisco and San Jose, and the Strikin dances of the Oak Park community of Sacramento which were popular through the mid-1960s to the 1970s.Guzman-Sanchez, T. (2012) Underground Dance Masters: Final History of a Forgotten Era. Praeger. Popping would be eventually adapted from earlier Boogaloo (freestyle dance) movements in Fresno, California, in the late 1970s by way of California high-school gatherings of track & meet events - the West Coast Relays. The dance is rooted through the rhythms of live funk music, and is based on the technique of Boogaloo's posing approach, quickly contracting and relaxing muscles to cause a jerk or can be a sudden stop in the dancer's body, referred to as a ''pose'', ''pop'' or a ''hit''.Guzman-Sanchez, T. (2012) "The Oakland F ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bubble Tea
Bubble tea (also known as pearl milk tea, bubble milk tea, tapioca milk tea, boba tea, or boba; , ) is a tea-based drink that originated in Taiwan in the early 1980s. Taiwanese immigrants brought it to the United States in the 1990s, initially in California through regions like Los Angeles county, but has likewise spread to other countries where there is a large East Asian diasporic population. Bubble tea most commonly consists of tea accompanied by chewy tapioca balls ("boba" or "pearls"), but it can be made with other toppings as well, such as grass jelly, aloe vera, or red bean. It has many varieties and flavors, but the two most popular varieties are pearl black milk tea and pearl green milk tea ("pearl" signifies the tapioca balls at the bottom). Description Bubble teas fall under two categories: teas without milk and milk teas. Both varieties come with a choice of black, green, or oolong tea as the base. Milk teas usually include powdered milk or fresh milk, but may als ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tapioca Balls
Tapioca pearls, also known as tapioca balls, are edible translucent spheres produced from tapioca, a starch made from the cassava root. They originated as a cheaper alternative to sago in Southeast Asian cuisine. When used as an ingredient in bubble tea, they are most commonly referred to as pearls or boba. The starch pearls are typically in diameter. By adding different ingredients, like water, sugar, or some other type of sweetener like honey, tapioca pearls can be made to vary in color and in texture. Various forms of tapioca pearls include black, flavored, popping, mini, and clear. Tapioca pearls are commonly soaked in sugar syrup to make them sweet and chewy. In teas, they are often added for their texture, with the flavor being provided by the drink itself. History Making jelly-like desserts from starch and using them in dessert dishes and drinks originated from Island Southeast Asia. Traditional versions of tapioca pearls made from native starch sources like palm heart ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tapioca
Tapioca (; ) is a starch extracted from the storage roots of the cassava plant (''Manihot esculenta,'' also known as manioc), a species native to the North Region, Brazil, North and Northeast Region, Brazil, Northeast regions of Brazil, but whose use is now spread throughout South America. It is a perennial shrub adapted to the hot conditions of tropical lowlands. Cassava copes better with poor soils than many other food plants. Tapioca is a staple food for millions of people in tropical countries. It provides only carbohydrate food value, and is low in protein, vitamins and Mineral (nutrient), minerals. In other countries, it is used as a thickening agent in various manufactured foods. Etymology and origin ''Tapioca'' is derived from the word ''tipi'óka'', its name in the Tupi–Guarani languages, Tupi language spoken by natives when the Portuguese first arrived in the Northeast Region of Brazil around 1500. This Tupi word is translated as 'sediment' or 'coagulant' and refe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Spherification
Spherification is a culinary process that employs sodium alginate and either calcium chloride or calcium glucate lactate to shape a liquid into squishy spheres, which visually and texturally resemble roe. The technique was documented by Unilever in the 1950sPotter, Jeff (2010). ''Cooking for Geeks: Real Science, Great Hacks, and Good Food'', page 305. O'Reilly Media, Inc. . and brought to the modernist cuisine by the creative team at El Bulli under the direction of chefs Ferran Adrià and Albert Adrià. Preparation There are two main methods for creating such spheres, which differ based on the calcium content of the liquid product to be spherified. Basic spherification For flavored liquids (such as fruit juices) containing no calcium, the liquid is thoroughly mixed with a small quantity of powdered sodium alginate, then dripped into a bowl filled with a cold solution of calcium chloride, or other soluble calcium salt. Just as a teaspoonful of water dropped into a bowl of v ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sodium Alginate
Alginic acid, also called algin, is a naturally occurring, edible polysaccharide found in brown algae. It is hydrophilic and forms a viscous gum when hydrated. With metals such as sodium and calcium, its salts are known as alginates. Its colour ranges from white to yellowish-brown. It is sold in filamentous, granular, or powdered forms. It is a significant component of the biofilms produced by the bacterium ''Pseudomonas aeruginosa'', a major pathogen found in the lungs of some people who have cystic fibrosis. The biofilm and ''P. aeruginosa'' have a high resistance to antibiotics, but susceptible to inhibition by macrophages. Structure Alginic acid is a linear copolymer with homopolymeric blocks of (1→4)-linked β-D- mannuronate (M) and α-L- guluronate (G) residues, respectively, covalently linked together in different sequences or blocks. The monomers may appear in homopolymeric blocks of consecutive G-residues (G-blocks), consecutive M-residues (M-blocks) or alternat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Calcium Chloride
Calcium chloride is an inorganic compound, a salt with the chemical formula . It is a white crystalline solid at room temperature, and it is highly soluble in water. It can be created by neutralising hydrochloric acid with calcium hydroxide. Calcium chloride is commonly encountered as a hydrated solid with generic formula , where ''n'' = 0, 1, 2, 4, and 6. These compounds are mainly used for de-icing and dust control. Because the anhydrous salt is hydroscopic and deliquescent, it is used as a desiccant.Robert Kemp, Suzanne E. Keegan "Calcium Chloride" in Ullmann's Encyclopedia of Industrial Chemistry 2000, Wiley-VCH, Weinheim. Uses De-icing and freezing-point depression By depressing the freezing point of water, calcium chloride is used to prevent ice formation and is used to de-ice. This application consumes the greatest amount of calcium chloride. Calcium chloride is relatively harmless to plants and soil. As a deicing agent, it is much more effective at lower temperat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Calcium Lactate
Calcium lactate is a white crystalline salt with formula , consisting of two lactate anions (CHOH) for each calcium cation . It forms several hydrates, the most common being the pentahydrate ·5. Calcium lactate is used in medicine, mainly to treat calcium deficiencies; and as a food additive with E number of E327. Some cheese crystals consist of calcium lactate. Properties The lactate ion is chiral, with two enantiomers, D (−,''R'') and L (+,''S''). The L isomer is the one normally synthesized and metabolized by living organisms, but some bacteria can produce the D form or convert the L to D. Thus calcium lactate also has D and L isomers, where all anions are of the same type. Some synthesis processes yield a mixture of the two in equal parts, resulting in the DL (racemic) salt. Both the L and the DL forms occur as crystals on the surface of aging Cheddar cheese.G.F. Tansman, P.S. Kindstedt, J.M. Hughes (2014): "Powder X-ray diffraction can differentiate between enantiom ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Frozen Yogurt
Frozen yogurt (also known as frogurt or by the tradename Froyo; ) is a frozen dessert made with yogurt and sometimes other dairy and non-dairy products. Frozen yogurt is a frozen product containing the same basic ingredients as ice cream, but contains live bacterial cultures. Usually more tart than ice cream (the tanginess in part due to the lactic acid in the yogurt), as well as lower in fat (due to the use of milk instead of cream), it is different from ice milk and conventional soft serve. Unlike yogurt, frozen yogurt is not regulated by the U.S. Food and Drug Administration (FDA), but is regulated by some U.S. states, such as California. Production Frozen yogurt consists of milk solids, some kind of sweetener, milk fat, yogurt culture (commonly ''Lactobacillus bulgaricus'' and ''Streptococcus thermophilus''), plus flavorings and sometimes coloring (natural or artificial). Milk fat comprises about 0.55–6% of the yogurt; added in quantities inversely proportional to the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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