Description
Cryogenic spherification creates a frozen shell around a liquid core by dropping sodium alginate into a calcium lactate bath cooled with liquid nitrogen.
Technical
The rapid diffusion of Ca²⁺ crosslinks alginate chains, forming an egg‑shell gel network, while the extreme temperature gradient instantly freezes the outer layer into a glassy ice shell. This dual process preserves the liquid core and allows ultra‑low‑temperature storage without compromising texture. Precise control of alginate concentration, calcium source, and exposure time is essential to avoid cracking or incomplete gel formation.
Science
Primary Reaction
Ca²⁺ crosslinking of alginate chains forming a gel network while rapid freezing of the outer layer forms a glassy ice shell
Sensory Profile
Aroma ()
Origin & History
Civilization
Catalan