Description
Ionic gelation technique creating thin membrane spheres through calcium-alginate crosslinking.
Technical
Sodium alginate (polyuronate) undergoes ion exchange with calcium ions, forming insoluble calcium alginate matrix via egg-box model crosslinking at room temperature.
Culinary Significance
Enables liquid-center spheres with burst-in-mouth texture, revolutionizing modernist plating techniques.
Science
Primary Reaction
Ionic crosslinking
Parameters
Temperature
20°C optimal
10°C to 30°C range
Time
90 seconds
30 seconds – 3 minutes
Equipment
Precision scale (0.01g)Immersion blenderPeristaltic pump (for consistent sizing)Slotted spoon