Description
A culinary technique using sodium alginate and calcium chloride to create small, bouncy spheres of liquid.
Technical
Sodium alginate reacts with calcium chloride to form a gel-like substance, creating a sphere. The size and texture of the spheres can be controlled by adjusting the concentration of sodium alginate and calcium chloride, as well as the temperature and pH of the bath.
Science
Primary Reaction
Sodium alginate and calcium chloride reaction
Sensory Profile
Aroma ()
FreshFruityCitrusyHerbalFloralMineral
Wine Analogy
Like a crisp Sauvignon Blanc with its bright acidity and herbaceous notes
Coffee Analogy
Similar to the burst of flavor in a coffee bean's essential oils when freshly ground