Curiosities About Spherification
Undoubtedly, spherification is one of the culinary and production techniques that has transcended trends to become a highly popular process. In fact, this astonishing preparation continues to evolve with new applications and methods, and spherified products—also known as spheres—are now a common sight on supermarket and gourmet shop shelves, as well as in many gastronomy distribution catalogs.
This technique was invented and patented in 1942 by English food technologist William J.M. Peschardt and later developed by Unilever. It was biologist Joaquim Vives who introduced it to Albert Adrià, who then popularized it at ElBulli.
By 2003, the first gastronomic application was created, featuring “melon caviar” and “pea ravioli.” On this occasion, the ElBulliTaller research and development team was advised by physicist and researcher Pere Castells, who later became head of the Scientific Research Department at the Alícia Foundation.
From Its Beginnings to the Popularization of the Technique
The introduction of the spherification technique was accompanied by the launch of the first technical texturizers specifically designed for its preparation, marketed by Solé Graells under the name TEXTURAS. This moment marked a significant turning point in gastronomy, as the ElBulli books provided the final push for the widespread adoption and evolution of the technique.
By 2006, the first volumes of the ElBulli collection were published, documenting the techniques, experiences, menus, and conclusions of the restaurant’s renowned team. These books introduced groundbreaking texturization methods, such as the use of algae for spherification and gelling, which became synonymous with the most widely used texturizers in kitchens around the world, igniting a true revolution known as molecular gastronomy.
During this transformative period for gastronomy, our CEO, Ángel Salvador, managed the gastronomic bookstore Buffet&Ambigú in Barcelona. It was during this time that the first volumes of the ElBulli collection were released. After months of anticipation, Joan Solé (from Solé Graells) presented his innovative project: the launch of Texturas by Ferran and Albert Adrià.
The bookstore, a pioneer in promoting gastronomy, quickly embraced this new concept, exporting these “magical jars” alongside the ElBulli books to clients worldwide. Conferences, media outlets, and television programs played a key role in amplifying this unstoppable revolution. Soon, the iconic, colorful jars were decorating the shelves of thousands of avant-garde restaurant kitchens.
In fact, the ingredients in Texturas were rapidly replicated by many brands across the globe. Companies like Sosa, Arkalis with their single-dose packaging, and Chef Rubber followed this commercialization trend, helping to popularize these techniques even further.
In the early years, the tools used for spherification were relatively rudimentary. Syringes mounted on bulky platforms created drops that were submerged in calcium salt baths to form spheres. Meanwhile, perforated metal spoons—known in Japan as Lotus Spoons and traditionally used for scooping solids from soups—became the iconic symbol of spherification, alongside dosing spoon kits.
At Buffet&Ambigú, we came across a laboratory tool originally designed for filling culture and analytical plates. This device offered continuous droplet production with just a single syringe. After testing the first samples, we decided to market it under the name CaviarBox, an ingenious device capable of producing thousands of perfect, uniform pearls per minute. And so, the term “faux caviar” was born!
Reverse Spherification
Let’s not forget that, in its original form, this technique required spheres to be prepared right before serving. However, its evolution was swift, and it wasn’t long before a new product emerged: gluconolactate, or calcium lactate, which provided the breakthrough necessary to establish what we now know as reverse spherification.
This innovation in the process allowed the “magic spheres” to maintain their structure without turning into gelatin balls after a few minutes, driving a rapid increase in both demand and consumption.
Introduced in 2005, this new variant of the technique could be performed manually in kitchens and offered the key benefit of preparing in advance. Since gelatinization no longer progressed over time, products could be stored in a liquid medium. This allowed for encapsulating solid fillings and creating a virtually unlimited variety of flavors, all without the typical pH-related issues.
Simultaneously, reverse spherification became the preferred method for producing small-format pearls (caviar). The upgraded CaviarBox addressed the cleaning and hygiene challenges posed by the original equipment, which had been a major drawback of the first version and the many imitations now found on the market.
Alternatives to Reverse Spherification
This approach, widely adopted by chefs due to its simplicity and ease of production, involves sealing the liquid into semi-spheres and freezing them in molds. Once frozen, the spheres are dipped into a warm bath of alginate or gelatin to form the outer membrane.
On another front, food technologist Just León developed the first industrial equipment for reverse spherification and later focused his efforts on creating fish roe and substitutes for brands like Pescaviar and Spherika. Today, many companies worldwide have replicated this technology.
Lastly, it’s worth mentioning encapsulation, a similar technique that involves enclosing fatty liquids within flexible membranes. In 2007, the Catalan company CaviarOli introduced the first units of this product to the market. With the technical and creative guidance of Albert Adrià, the company has since become the world leader in spherified products.
Alternatives to Reverse Spherification
In 2017, new dripping devices were introduced to simplify the production of liquid spheres, once again using the reverse spherification technique. The manual model is called Reverse Sphere, while the automatic countertop model is known as Spherificator.
Reverse Sphere
Spherificator
The refinement of the technique has primarily focused on recipes, sizes, and presentation. A prime example of this is multi-spherification, introduced earlier in the decade by the restaurant Disfrutar. This technique takes advantage of one of the alginate’s cleaning process limitations, combining spherifications in square and elongated molds to create distinctive shapes depending on the recipe.
Recently, in early 2024, the chefs of the world’s number one restaurant, Disfrutar—Oriol Castro, Eduard Xatruch, and Mateu Casañas—unveiled their new equipment, Esferiko®, at Madrid Fusión. Designed by engineer Kimi Ridaura, this device enables the autonomous production of spheres in various sizes using the reverse spherification technique.
Wonder Bubbles, la novedad de 100%Chef
When it comes to our latest innovations, Wonder Bubbles introduces an innovative spherification station that creates unique flavor pearls, adding a spectacular touch to ice creams, desserts, hot and cold beverages, and gourmet dishes like oysters and sushi.
With its hypnotic dripping visual effect and eye-catching design, it becomes a standout feature that sets your business apart. Additionally, it boasts the ability to produce up to 200 pearls per minute, with endless flavor possibilities and three different sizes. It uses the direct spherification technique, encapsulating flavors with alginate drops that fall into a gluconolactate bath.
The result? Ready-to-serve spheres free of bitter aftertastes, offering unique flavors and colors that add a surprising visual and taste element to your creations—all with a tool that’s easy to use and maintain.
This is certainly not the end, as spherification will continue to evolve and inspire new versions.Long live spherification!
