MOLECULAR GASTRONOMY
'(<a href="http://www.j-archive.com/media/2011-04-01_J_19.wmv">Sarah gives the clue from the Moto Restaurant in Chicago, IL.</a>)  All kinds of food become <a href="http://www.j-archive.com/media/2011-04-01_J_19.jpg" target="_blank">faux caviar</a> using the reaction between drops of sodium alginate & the medium of calcium chloride; they take a bead shape when they combine in <a href="http://www.j-archive.com/media/2011-04-01_J_19a.jpg" target="_blank">this</a> type of semisolid form'
a gel (gelatinous accepted)