Texture That Releases Big Bursts of Taste

Truly special taste experiences can be gained by encapsulating one phase of an ingredient within another. This could be a liquid with a particular taste encased in a little spherical shell, which might be firm, crisp, or chewy and bursts when it is chewed. It could also consist of a liquid with carbon dioxide bubbles that burst when it is poured. What this achieves is an interplay between sensing the taste as it is released and feeling the different textures. Well-known examples are egg yolks and fish roe, but it is also possible to imagine creating small capsules by artificial means. This could be done using a gelation process or by calcification, which is the chemical modification of the surface of a fruit.