Calcium Chloride is a fast-acting calcium salt widely used in direct spherification, a technique in molecular gastronomy that allows you to encapsulate liquids in a thin gel membrane, producing visually striking pearls, spheres, or “caviars.” This process creates a burst of flavour and texture in the mouth and has become a hallmark of modern pastry and culinary presentations.

In the spherification process, Calcium Chloride is used to create the reactive bath that interacts with Sodium Alginate, forming a gel-like skin around the liquid when droplets are submerged. It dissolves easily in water and does not require blending with a hand mixer.

Functional Properties

• Reacts instantly with sodium alginate for gel formation

• Highly soluble in water without agitation

• Used exclusively in direct spherification (not reverse)

Use & Preparation

• Mix into mineral water to prepare the gelling bath

• No blending (turbomixing) required

• Ideal for producing small spheres, pearls, and fluid gels on demand

Applications

• Direct spherification bath for juices, infusions, cocktails, sauces

• Culinary plating, canapé garnishes, modern desserts

Recommended Dosage

• 8–10 g per litre of mineral water (adjust based on sphere size)

Suitability

• Vegan and vegetarian friendly

• Food-grade, professional quality

Product of Spain

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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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