#MolecularGastronomy : What is Spherification?

Spherification is the culinary process of shaping a liquid into spheres which visually and texturally resemble caviar. 

The technique was brought to the modernist cuisine by the creative team at elBulli under the direction of executive chef Ferran Adrià. There are two main methods for creating such spheres, which differ based on the calcium content of the liquid product to be spherified. For flavored liquids (such as fruit juices) containing no calcium, the liquid is thoroughly mixed with a small quantity of powdered sodium alginate, then dripped into a bowl filled with a cold solution of calcium chloride or calcium carbonate. 
 
 
Just as a teaspoonful of water dropped into a bowl of vegetable oil forms a little bubble of water in the oil, each drop of the alginated liquid tends to form into a small sphere in the calcium solution. Then, during a reaction time of a few seconds to a few minutes, the calcium solution causes the outer layer of each alginated liquid sphere to form a thin, flexible skin. The resulting "popping boba" or artificial "caviar" balls are removed from the calcium‐containing liquid bath, rinsed in a bowl of ordinary water, removed from the water and saved for later use in food or beverages. 
 
Reverse  spherification,  for  use  with  substances  which  contain  calcium  or  have  high  acid/alcohol  content,  requires  dripping  the substance (containing calcium lactate or calcium lactate gluconate) into an alginate bath. A more recent technique is frozen reverse spherification,  which  involves  pre‐freezing  spheres  containing  calcium  lactate  gluconate  and  then  submerging  them  in  a  sodium alginate bath. All three methods give the same result: a sphere of liquid held by a thin gel membrane, texturally similar to caviar. 
 
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