Description
Spherification with sodium alginate creates edible spheres by forming a calcium‑alginate gel shell around a liquid core.
Technical
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.
Science
Primary Reaction
Sodium alginate + Ca²⁺ → calcium alginate gel
Sensory Profile
Aroma ()
neutralcleansubtlefreshmineral-like
Origin & History
Civilization
French
Era
early 2000s
Region