Description
Techniques that alter food texture through controlled cross‑linking or thermal gelation of polysaccharides.
Technical
Spherification uses ionic cross‑linking of sodium alginate with calcium ions to form a thin gel membrane around a liquid core, while gelification relies on temperature‑dependent polymer interactions—ionic for alginate, thermal for carrageenan, and heat‑induced for pectin—to create bulk gels. These processes enable chefs to craft novel textures such as liquid caviar, airy jellies, and smooth desserts.
Science
Primary Reaction
Ionic cross‑linking of alginate with Ca²⁺; thermal activation of carrageenan; heat‑induced gelation of pectin and gelatin
Sensory Profile
Aroma ()
neutralsmoothsilkycleansubtlefresh
Origin & History
Civilization
Japanese, Chinese, French