Description
A modernist culinary technique involving the gelation of sodium alginate droplets in a calcium chloride bath to form uniform spheres.
Technical
Sodium alginate reacts with calcium ions to form a calcium alginate gel, which is responsible for the spherification process. The reaction occurs between pH 3.5 and 5.5, with optimal results at pH 4.5. The sodium alginate solution is dropped into the calcium chloride bath using a syringe or a siphon, creating uniform spheres.
Science
Primary Reaction
Gelation of sodium alginate with calcium ions
Sensory Profile
Aroma ()
NeutralSlightly sweetCleanSubtleFresh
Origin & History
Civilization
Spanish
Era
Modern
Region