Spherification is a culinary process that employs sodium alginate and either calcium chloride or calcium glucate lactate to shape a liquid into squishy spheres which visually and texturally resemble roe. The technique was documented by Unilever in the 1950s[1] and brought to the modernist cuisine by the creative team at El Bulli under the direction of chefs Ferran Adrià and Albert Adrià.
- ^ Potter, Jeff (2010). Cooking for Geeks: Real Science, Great Hacks, and Good Food, page 305. O'Reilly Media, Inc. ISBN 0-596-80588-8.