Description
A controlled gelling technique creating liquid-filled spheres with adjustable membrane thickness.
Technical
Uses sequential calcium lactate (inner) and sodium alginate (outer) baths to form a double-layered pectate-calcium matrix. Membrane thickness is modulated by immersion time (1–3 min) and calcium concentration (0.5–2%).
Culinary Significance
Enables stable liquid centers in dishes like faux caviar or encapsulated sauces, with longer shelf life than basic spherification.
Science
Primary Reaction
Ionic crosslinking of alginate (β-D-mannuronate blocks)
Parameters
Temperature
18°C optimal
4°C to 25°C range
Time
2–3 min (outer bath)
1 min (per bath) – 5 min (per bath)
Equipment
Precision scale (±0.01g)Sous vide circulator (for temperature control)Perforated spoon (3mm holes)