{"id":17371,"date":"2024-09-19T05:00:00","date_gmt":"2024-09-19T03:00:00","guid":{"rendered":"https:\/\/sosa.several.studio\/spherification\/"},"modified":"2025-06-30T17:02:04","modified_gmt":"2025-06-30T15:02:04","slug":"spherification","status":"publish","type":"post","link":"https:\/\/www.sosa.cat\/en\/spherification\/","title":{"rendered":"The magic of spherification: history, concepts and techniques"},"content":{"rendered":"\n

Spherification<\/strong> is a revolutionary gelling technique that allows liquids to be encapsulated in a thin gel, creating spheres that simulate caviars, pearls and other surprising shapes.<\/strong> Its visual spectacle and the explosion of flavour it provokes on the palate have made this innovation a classic in both patisserie and modern cuisine.<\/p>\n\n\n\n

History of spherification<\/h2>\n\n\n\n

The spherification technique, originated in the food industry in 1946 by William J.M. Peschardt for Unilever, was perfected and popularised by renowned chef Ferran Adri\u00e0<\/strong> at El Bulli restaurant<\/em><\/strong> in the 2000s. Based on principles of food chemistry, this innovative technique allowed avant-garde chefs to experiment with new textures and presentations, transforming contemporary gastronomy. Since then, chefs around the world have adopted and adapted it, consolidating it as an essential tool in modern cuisine.<\/p>\n\n\n\n

Key ingredients<\/h2>\n\n\n\n

To carry out spherification, three key ingredients are needed: <\/mark><\/strong><\/p>\n\n\n\n

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Alginate:<\/a><\/strong><\/p>\n\n\n\n

Derived from algae, it is the agent that reacts with calcium to form a gelled film around the liquid. It is essential in both spherification techniques.<\/p>\n<\/div>\n\n\n\n

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Sodium chloride:<\/a><\/strong><\/p>\n\n\n\n

Calcium salt. Mainly used in direct spherification, this type of calcium allows the reaction with the alginate to form the gel layer. It is incorporated very quickly into the medium without the need for turmixing.<\/p>\n<\/div>\n\n\n\n

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Calcium gluconolactate:<\/a><\/strong><\/p>\n\n\n\n

Calcium gluconate and calcium lactate. Mixture of two salts that allow us to incorporate calcium into a medium without adding flavour. Used in reverse spherification, it is preferred for its neutral flavour, allowing liquids to be encapsulated without altering their original flavour.<\/p>\n<\/div>\n\n\n\n

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Types of spherification<\/h2>\n\n\n\n

There are two main types of spherification: direct and inverse.<\/mark><\/strong> The differences and processes of each are explained below.<\/p>\n\n\n\n

Direct spherification<\/h3>\n\n\n\n

In direct spherification, the alginate is mixed directly with the liquid to be spherified. This method is ideal for non-dairy liquids non-dairy liquids without calcium itself.<\/mark><\/strong> Three baths are used here: <\/p>\n\n\n\n

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  1. Alginate bath:<\/strong> The liquid to be spherified is mixed with alginate. The liquid to be spherified is mixed with alginate and left to soak until it loses all air. If the pH of the liquid is lower than 4, sodium citrate<\/strong> is added to adjust the acidity. Excessive use of the pH Kit will result in a bad taste of the product.<\/li>\n\n\n\n
  2. Calcium chloride bath: <\/strong>The alginate liquid is immersed in a calcium chloride bath (5-8 g per litre depending on the size of the sphere), where the reaction forms a layer that will gel towards the interior. The longer the time spent in the bath, the more gelled it will become.<\/li>\n\n\n\n
  3. Water bath<\/strong>: Finally, the spheres are rinsed in water to remove the bitter taste of the calcium chloride.<\/li>\n<\/ol>\n\n\n\n

    Below is an example of a recipe where we use direct spherification with a liquid with a pH lower than 4: Strawberry Caviar. <\/strong>So we must use all the recommended ingredients: Alginate, Citrate and Chlorur.<\/p>\n\n\n