What You Need to Know
Involves the reaction of sodium alginate with calcium ions to form a gel membrane around liquid droplets. The process relies on controlled diffusion and ionic cross-linking.
Used to create surprising textures and flavor bursts, enhancing dishes with liquid centers that release upon consumption.
Key Parameters
Temperature
15°C
5°C - 25°C
Time
3 minutes
1 minute - 10 minutes
Equipment
Syringe or pipetteCalcium chloride bathSlotted spoon
Steps
- 1.
Olive oil spheres (El Bulli): Encapsulates pure flavors for amuse-bouche
The Science
Primary Reaction
Ionic cross-linking of alginate