Spherification is a cutting-edge molecular gastronomy technique that transforms liquids into burst-in-your-mouth spheres using hydrocolloids. Whether you're making caviar-like pearls, cocktail spheres, or edible bubbles, precise measurements are key to achieving perfect results.
This Spherification Ratio Calculator takes the guesswork out of the process by providing the exact amount of sodium alginate and calcium chloride or calcium lactate needed for direct or reverse spherification based on your liquid type.
💡 Just enter your details, and the tool will calculate the perfect ratios!
1️⃣ Choose Your Liquid Type
2️⃣ Select the Spherification Method
3️⃣ Enter Your Batch Size
4️⃣ Get Instant Results
Spherification is a process that uses sodium alginate (a hydrocolloid derived from seaweed) and calcium ions to create a thin gel membrane around liquid, forming spheres. The method you choose depends on the acidity and calcium content of your liquid:
✔ Direct Spherification: Mix sodium alginate into the liquid and drop it into a calcium chloride bath. Ideal for water-based liquids but must be served quickly as the spheres continue to gel over time.
✔ Reverse Spherification: Dissolve calcium lactate into the liquid and drop it into a sodium alginate bath. Perfect for liquids high in calcium (like dairy) and produces longer-lasting spheres.
✔ Sodium Alginate – Forms a gel in the presence of calcium, used in both direct and reverse spherification.
✔ Calcium Chloride – Provides calcium ions to trigger gelling, commonly used in direct spherification.
✔ Calcium Lactate / Calcium Gluconate – A milder alternative to calcium chloride, used in reverse spherification to avoid bitterness.
Achieve perfect molecular gastronomy spheres by calculating the exact sodium alginate and calcium amounts for your recipe. Simply enter your batch size, select your liquid type and method, and get instant recommendations!
