What You Need to Know
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%).
Enables stable liquid centers in dishes like faux caviar or encapsulated sauces, with longer shelf life than basic spherification.
Key Parameters
Temperature
18°C
4°C - 25°C
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)
Steps
- 1.
Olive Oil Spheres (Ferran Adrià): Encapsulates high-fat liquids without leakage
The Science
Primary Reaction
Ionic crosslinking of alginate (β-D-mannuronate blocks)