Resumo

ORTIZ, Jimena; BRAVO, José A  e  L. VILA¹, José. Molecular kitchen Chemistry; Bolivian traditional Gastronomy; Molecular chuflay. Rev. Bol. Quim [online]. 2018, vol.35, n.1, pp.1-5. ISSN 0250-5460.

Abstract This is a brief experimental description and theoretical approach to preparation of "chuflay", a Bolivian drink socially widely diffused under a spherification process. The physical presentation of the beverage is under the form of spherical capsule obtained through the gelification of alginate molecules (alginic acid salt) and calcium ions, by the spherification process of the alcoholic chuflay.

Palavras-chave : Molecular Kitchen Chemistry; Bolivian Gastronomy; Chuflay.

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