Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Continuous flow spherification is a chemical process that uses sodium alginate and calcium chloride to form uniform liquid spheres.
Origin: French (2003–2010) — France
See full technique reference →The process relies on the ionic cross‑linking of alginate chains by Ca²⁺ ions, forming egg‑box junctions that create a semi‑solid gel. By precisely controlling alginate concentration, calcium bath strength, flow rate, temperature, and pH, the gelation kinetics can be tuned to produce spheres of defined size, texture, and release properties at industrial scale.
Primary Reaction
Alginate + Ca²⁺ → Calcium alginate gel (egg‑box cross‑linking)
Gastronome opens the rest
The Gastronome plan is $7/month (or $70/year). Permanent memory, Verified answers, full library access.