👉 The May Fluid, also known as Maywater, is a colloidal suspension of sodium alginate particles in water, first described by John Henry May in the early 20th century. It's a mixture where tiny alginate particles are dispersed evenly within water, creating a stable solution that can be used in various applications, particularly in the food industry and biotechnology. When May Fluid is exposed to calcium ions, typically from calcium chloride solutions, it undergoes a process called gelation, forming a gel-like structure. This property makes it invaluable for creating edible films, encapsulating flavors and nutrients, and developing innovative biomaterials.
