Description
Calcium-induced gelation of alginate creates thin membranes around liquid contents.
Technical
Sodium alginate forms cross-links with calcium ions (Ca²⁺) through ionic bonding, creating a polymer network. Lactate salts provide slower calcium release than chloride for more controlled gelation.
Culinary Significance
Produces delicate spheres with liquid centers, offering textural contrast and flavor encapsulation.
Science
Primary Reaction
Ionic cross-linking of alginate polymers
Parameters
Temperature
15°C optimal
4°C to 25°C range
Time
3-5 minutes
1 minute – 10 minutes
Equipment
Precision scaleImmersion blenderPerforated spoonCalcium bath container