The Science of Popping Boba

Voiceover

Presenter(s)(s)

Chloe McCrea

Abstract or Description

 Molecular gastronomy is the study of the physics and chemistry behind culinary processes. Interest in unique foods, like popping boba pearls, is driving home chefs and restaurants to try creative new techniques. Knowing what works best when making popping pearls can help those who intend to make them easier. For my experiment, I made popping pearls out of three different liquids (water, lemon juice, vegetable broth) to see how their pH would change the final product. I found that my hypothesis was correct. The most basic of the liquids, filtered water, with a pH of approx. 7 made the best popping pearls. The pearls made with water were the largest, with a diameter of 1.3 cm. They were also the smoothest, and behaved most like commercially-made popping pearls. My results show that using a liquid that is more basic makes better popping pearls, this is good to know for anyone looking to make popping boba for themselves or for their business.