Description
A controlled gelation technique using frozen alginate to delay calcium reaction.
Technical
Sodium alginate solution is frozen into molds before immersion in calcium lactate/chloride bath, slowing diffusion and allowing thicker membranes. The delayed reaction prevents premature bursting.
Culinary Significance
Enables larger, more stable spheres with customizable textures for cocktails, sauces, or encapsulated flavors.
Science
Primary Reaction
Ionic crosslinking (alginate + Ca²⁺ → gel matrix)
Parameters
Temperature
0-20°C to 4°C range
Freezing temperatures required for gelation delay
Time
1 hour
30 minutes – 2 hours
Equipment
FreezerSyringeSodium alginate solutionCalcium chloride solution