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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Spherification with sodium alginate creates edible spheres by forming a calcium‑alginate gel shell around a liquid core.
Origin: French (early 2000s) — France
See full technique reference →When sodium alginate solution contacts calcium ions, the guluronic acid blocks of alginate cross‑link to form a semi‑solid gel network. The reaction is rapid and reversible, allowing precise control over shell thickness and texture. The resulting calcium alginate is a biocompatible, edible polymer that encapsulates flavors without altering them.
Primary Reaction
Sodium alginate + Ca²⁺ → calcium alginate gel
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