What You Need to Know
Carbonation is trapped within alginate spheres through ionic cross-linking of sodium alginate with calcium ions, creating a semi-permeable membrane that maintains internal pressure while allowing gradual CO₂ diffusion.
Enables creation of explosive flavor bursts with effervescent textures, revolutionizing cocktail and amuse-bouche presentations.
Key Parameters
Temperature
4°C
2°C - 8°C
Time
1 minute
30 seconds - 2 minutes
Equipment
CO₂ tank with regulatorISI whipperPrecision scalepH meterCalcium chloride bath
Steps
- 1.
Molecular Mojito Spheres (El Bulli): Encapsulates cocktail essence with bursting effervescence
- 2.
Carbonated Fruit Caviar (WD-50): Creates popping fruit textures with acidic sparkle