Description
Spherification with calcium chloride creates a thin hydrogel membrane around a liquid core by cross‑linking sodium alginate with Ca²⁺ ions.
Technical
The process relies on the rapid ionic cross‑linking of sodium alginate by calcium ions, forming a Ca‑alginate hydrogel that encapsulates the liquid. Temperature, calcium concentration, and immersion time must be tightly controlled to achieve a membrane of the desired thickness and integrity. The technique is sensitive to trace calcium in the alginate solution and to osmotic pressure differences during transfer.
Science
Primary Reaction
Cross‑linking of sodium alginate by Ca²⁺ ions to form a Ca‑alginate hydrogel membrane
Sensory Profile
Aroma ()
neutralslightly saltycleanmineral-likefresh
Origin & History
Civilization
Modernist cuisine chefs
Era