Molecular gastronomy thesis

hi, im trying to make spherification with natrium aglinate and calcium cloride that i bought from local chemical importer. but no matter how many i disolve both in water, there seems to be no gellification proses happening at all. can you help me to figure what happen? a friend of mine told me it has something to do with room temperature or something.
here are my recipe
product: Water 500 ml
Milo Powdern 90 gr
natrium aglinate 2,5 gr (0,5%)
calcium bath :
water 1000 ml
Calcium cloride 5 gr (o,5%)
i dislove the natrium aglinate in warm water and hot water around (60c-80c)

Molecular gastronomy thesis

molecular gastronomy thesis

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