What You Need to Know
Sodium alginate forms a gel matrix when exposed to calcium ions through ionotropic gelation, creating a cross-linked polymer network that can encapsulate liquids or solids while allowing controlled diffusion.
Enables precise flavor bursts, texture contrasts, and innovative presentations like liquid-filled spheres or encapsulated sauces.
Key Parameters
Temperature
20°C
4°C - 60°C
Time
15 minutes
2 minutes - 2 hours
Equipment
Precision scaleImmersion blenderPerforated spoonCalcium chloride bath
Steps
- 1.
Spherified cocktails (El Bulli, Spain): Creates alcohol-containing spheres that burst in mouth
- 2.
Ravioli without pasta (WD-50, USA): Forms edible membranes around fillings
The Science
Primary Reaction
Calcium-induced gelation of alginate