Description
Encapsulating liquids in thin, translucent gel spheres via calcium‑induced cross‑linking of sodium alginate.
Technical
Sodium alginate forms a viscous solution that undergoes ionic cross‑linking when exposed to calcium ions, creating an "egg‑box" network of calcium‑alginate. The reaction is rapid at room temperature, producing a semi‑permeable gel membrane that traps the interior liquid while allowing limited diffusion of flavor compounds. Gel strength and translucency depend on alginate and calcium concentrations, temperature, and immersion time, which together dictate the kinetics of the cross‑linking process.
Science
Primary Reaction
ionic cross‑linking of alginate carboxyl groups with Ca²⁺ ions forming calcium‑alginate gel
Sensory Profile
Aroma ()
Wine Analogy
Similar mouthfeel to young Beaujolais Nouveau
Coffee Analogy