Journal of Biotechnology and Biopharmaceuticals

Author: Sreeremya .S

Abstract: Spherification is the phenomena of encapsulating a liquid into a sphere that will pop in the mouth. This is achieved when a very thin gel layer is formed around a liquid thanks to a reaction that happens between sodium alginate and a calcium salt such as calcium lactate. Spheres can differ in size ranging from small caviar beads to much larger ravioles. In food technology, spherfication is demanding technique; this paper garners different techniques to acquire spherification.