Description
Spherification of emulsions uses ionotropic gelation of sodium alginate by calcium ions to encase a liquid emulsion within a thin, elastic membrane.
Technical
The process relies on the replacement of Na⁺ in the alginate polymer by Ca²⁺, forming an “egg‑box” cross‑link that creates a gel network. Precise control of alginate and calcium concentrations, pH, temperature, and emulsion viscosity is required to achieve rapid, uniform sphere formation without compromising the internal texture.
Science
Primary Reaction
Ionotropic gelation of sodium alginate by Ca²⁺ forming a cross‑linked gel membrane
Sensory Profile
Aroma ()
neutralsubtlecleanslight alginateoil-aromafreshmineral
Origin & History
Civilization