For delivery lectures of the chemical experiment related to foods, the procedure of making confectioneries were investigated. Since 2006, “Making Sweet Alginate Beads (Artificial Salmon Roe)” was chosen as a theme and the preparation methods were developed chemically. After the first report of the method and practice in 2006, three practices in 2010, 2012, and 2013 by using further developed methods were performed. The procedures and the result of the practices were detailed in this report.
各種飲料からのアルギン酸ナトリウム溶液及びビーズ（人工イクラ）調製に関する調査
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