Description
Spherification creates liquid‑filled beads by cross‑linking alginate with calcium ions to form a thin hydrogel membrane.
Technical
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.
Science
Primary Reaction
Ionotropic cross‑linking of alginate guluronic acid blocks with divalent Ca²⁺ ions forming an egg‑box junction
Sensory Profile
Aroma ()
neutralcleansubtlefreshslight
Origin & History
Civilization
Spanish (El Bulli) and Japanese
Era
early 2000s