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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Spherification creates liquid‑filled beads by cross‑linking alginate with calcium ions to form a thin hydrogel membrane.
Origin: Spanish (El Bulli) and Japanese (early 2000s) — Spain, Japan
See full technique reference →The process relies on ionotropic gelation of sodium alginate, where divalent Ca²⁺ ions bridge guluronic acid blocks to form an egg‑box junction. pH, temperature, and sugar or alcohol content modulate the gelation kinetics and membrane strength, allowing chefs to fine‑tune texture and stability.
Primary Reaction
Ionotropic cross‑linking of alginate guluronic acid blocks with divalent Ca²⁺ ions forming an egg‑box junction
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