Description
pH-controlled encapsulation technique using alginate-calcium reaction.
Technical
Involves adjusting pH with citrate or other acids to modulate sodium alginate's affinity for calcium ions, delaying gelation for precise spherification. The citrate chelates calcium, controlling cross-linking kinetics.
Culinary Significance
Enables creation of liquid-center spheres with controlled membrane thickness and burst timing.
Science
Primary Reaction
Ionic cross-linking of guluronate blocks (G-blocks) in alginate with Ca²⁺
Parameters
Temperature
15°C optimal
4°C to 25°C range
Time
90 seconds
30 seconds – 5 minutes
Equipment
pH meter (±0.01 precision)Syringe/dropperCalcium chloride bathDistilled water rinse