Description
Agar spherification creates firm, heat-stable gel spheres through thermal gelation of agarose polymers.
Technical
Agar, a polysaccharide from red algae, forms a thermo-reversible gel when dissolved in hot water (85°C+) and cooled below 40°C. The gel structure results from hydrogen bonding between agarose helices.
Culinary Significance
Produces stable spheres that maintain shape at high temperatures, unlike alginate spherification.
Science
Primary Reaction
Helix aggregation of agarose polymers
Parameters
Temperature
90°C optimal
85°C to 95°C range
Time
5 minutes hydration, 10 minutes setting
2 minutes hydration – 30 minutes setting
Equipment
Syringe/dropperCold oil bathThermometer