What You Need to Know
Sodium alginate forms cross-links with calcium ions (Ca²⁺) through ionic bonding, creating a polymer network. Lactate salts provide slower calcium release than chloride for more controlled gelation.
Produces delicate spheres with liquid centers, offering textural contrast and flavor encapsulation.
Key Parameters
Temperature
15°C
4°C - 25°C
Time
3-5 minutes
1 minute - 10 minutes
Equipment
Precision scaleImmersion blenderPerforated spoonCalcium bath container
Steps
- 1.
Faux caviar (El Bulli): Creates vegetarian caviar alternatives
- 2.
Liquid olive (Modernist Cuisine): Encapsulates olive juice in olive-shaped gel
The Science
Primary Reaction
Ionic cross-linking of alginate polymers