Spherification is a gelling technique that allows encapsulating liquid contents within a fine gel, simulating themes, caviars, etc. Its spectacular nature together with the explosion of flavour it provokes in the mouth have already made this innovation a classic of modern pastry and cuisine.

Sodium Alginate is a product that comes from different types of algae (Fucus, Laminaria, Macrocrystis...). It has the peculiarity that it only forms gels in the presence of calcium.

These are thermoreversible when heated. Therefore, an important point when working with alginate is the amount of calcium contained in the food to be spherified. If you do not find any calcium medium, it will act as a thickener but will never gel.

Alginate hydration can be done hot or cold, but although the incorporation is faster when hot, the result is not as good.As with any hydrocolloid, Alginate needs a part of water to hydrate itself, therefore we must bear in mind that it will react differently depending on the medium in which it is worked (in fatty media it has dissolution problems, in acidic media it finds incompatibilities, in alcoholic media it can give us problems depending on of the degree of alcohol and the lack of water). It has incorporation problems, so you have to apply a turmix constantly. Adding a little sugar helps the incorporation.

You can use this product to make direct or reverse spherifications.

Properties:  Gelling when it interacts with calcium media.

Use: For direct spherification, mix with the desired preparation. For reverse spherification, mix in the water bath.

Application: Any liquid with a pH ≥4 and a water content greater than 80% (direct spherification).

Observations: By itself it acts as a thickener. Always use mineral water for reverse spherification. In greasy media it presents dissolution problems. In fatty media it finds incompatibilities. In alcoholic media it offers problems depending on the degree of alcohol and the lack of water.

Recommended Dosage: 5g /kg

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DIRECT SPHERIFICATION:

To make direct spherification, basically three baths are used:

1. In the first we will put the product that we want to spherify together with Alginate. We will apply turmix, leaving it at rest until the total loss of air. The acidity level of the product must be taken into account: if it has a pH of less than 4 in this same bath, we will add sodium citrate (pH Kit) in the right amount. If we exceed it, we will give the product a bad taste.
2. In the second bathroom with Chloride. They will put 5 to 8 g per liter, depending on the size of the sphere. The Alginate reaction occurs when it comes into contact with the Chloride bath, forming a layer that will gel inwards. The more time elapses in the bath, the more gelled it will be, until it is completely gelled.
3. In the third and last bath we will put water, which will be used to clean the spheres, basically to remove the bad taste produced by calcium chloride.

REVERSE SPHERIFICATION:

Those liquids, which by their very nature contain calcium, such as dairy products, must be spherified in reverse, that is, inverting the first two baths. The same will happen with products to which Gluconolactate is added. We also work with three baths:

1. In the first we will put the product with its own calcium or with Gluconolactate. If the product does not have the appropriate density, we will add 6 g of Gelespessa (2 g Xanthan) per kilo, in order to obtain enough weight so that the sphere we form can be submerged in the second bath.
2. In the second bath we will put a liter of mineral water (without calcium) with 5 g of Alginate.
3. In the third and last bath we will put plain water to clean the spheres. Thanks to the inversion of baths, a sphere is obtained that always remains liquid on the inside, since the layer that forms gels on the outside.

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Suitable for vegetarians. Kosher and Halal.

Allergens: No allergens

Product of Spain.

Sosa Ingredients is one of the leading manufacturers of premium ingredients for gastronomy and pastry.