What You Need to Know
The process involves the reaction of sodium alginate with calcium ions to form a gel-like substance, and is affected by factors such as pH level and temperature. The optimal pH range for spherification is 7-9, and the process typically occurs at room temperature.
Steps
- 1.
Olive Oil Caviar (Spain): Creates liquid-filled spheres that burst with flavor
- 2.
Mango Ravioli (USA): Forms delicate pouches for fruit puree
- 3.
Sake Bubbles (Japan): Encapsulates alcoholic beverages for controlled release
The Science
Primary Reaction
Ionotropic gelation