What You Need to Know
Sodium alginate solution submerged in calcium bath undergoes ionotropic gelation; pH/temperature adjustments slow cross-linking of guluronic acid blocks.
Enables liquid-filled caviar pearls or bursting spheres with precise texture timing.
Key Parameters
Temperature
15°C
4°C - 25°C
Time
5-10 minutes
1 minute - 30 minutes
Equipment
Syringe/dropperCalcium chloride bathpH meterPrecision scale
Steps
- 1.
Olive Oil Spheres (El Bulli): Encapsulates liquid fat while maintaining transparency
- 2.
Mango Caviar (Modernist Cuisine): Creates tropical flavor bursts in cocktails
The Science
Primary Reaction
Ionotropic gelation