Page 46 - FoodFocusThailand No.231 June 2025

SMART PRODUCTION PRODUCTION
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Application of the Spherification Technique in the
Development of Thai Food and Dessert Products
Currently, the spherification technique is being increasingly
applied in the development of innovative Thai food, beverage,
and dessert products. The primary objectives of this application
are to preserve essential compounds in food, maintain the
distinctive aromas and flavors of ingredients, and enhance the
novelty and appeal of the culinary creations. Most Thai
researchers have adopted the basic spherification technique
to create a variety of bead-shaped food and dessert products.
Examples include black garlic sauce beads (Figure 3), spherical
tofu, riceberry pearl beads, and mango sauce beads served
alongside traditional Thai sticky rice with coconut milk.
The reverse spherification technique is ideal for developing
food or dessert products in which the gel beads are not intended
to become overly firm or solidify over time. This method allows
the interior of the gel beads to remain in a liquid state, making
it particularly suitable for the creation of fruit juice-flavored
and is thermoirreversible, meaning it does not revert to
a liquid state when exposed to heat. As a result, it can be beads. When the fruit juice is dropped into a sodium alginate
effectively used in both hot and cold dishes. The spherification solution, small, soft spheres form with a thin gel membrane
has rapidly gained popularity in modern restaurants and is encapsulating the liquid inside. Upon consumption, the
generally divided into two main methods: encapsulated liquid is released—an effect commonly known
1. Basic Spherification Technique: This is a standard as ‘pop pearls’. A defining characteristic of this technique is
method for forming spherical shapes from liquid foods or that the interior remains entirely liquid. In recent developments,
beverages such as fruit juices, drinks, or various sauces. research teams have combined freezing processes with the
The liquid intended for shaping is first mixed with sodium reverse spherification technique, resulting in what is known as
alginate. Then, using a dropper or similar utensil, the alginate- the frozen reverse spherification technique. This adaptation
infused liquid is carefully dropped into a prepared solution enables the preservation of both the texture and liquid content
of calcium chloride or calcium lactate. Upon contact, the of dessert products within the gel beads. This innovative
sodium alginate reacts with the calcium ions, initiating technique has been applied to the development of several
a gelling process from the outer surface inward. Over time, traditional Thai desserts, including spherical tub tim grob (rubies
the gel encases the liquid droplet entirely, eventually in coconut syrup), sweet sticky corn porridge, sticky rice with
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forming a uniformly solidified sphere (as illustrated in Figure taro in coconut milk, and fruit salad soy custard (tao huay) .
1). The resulting gel beads typically resemble pearls or fish These adaptations provide Thai desserts with a novel
roe in appearance, featuring a flexible texture and a thin appearance and broaden consumer choices, while also
membrane encasing the flavorful liquid inside. This basic promoting the preservation of Thai dessert culture by retaining
technique is often used to create caviar-style spheres that the authentic flavors and unique characteristics of traditional
release their flavor upon consumption. recipes.
2. Reverse Spherification Technique: Reverse
Spherification is a method that produces spherical shapes
through a reversed process compared to the basic technique. More Information Service Info C005
The underlying principle is the opposite: instead of mixing
the liquid with sodium alginate, the desired food or liquid is เอกสารอ้างอิง / References
first combined with calcium gluconate or calcium lactate. 1 Hill, B. (2009). Molecular gastronomy: Research and experience.
This calcium-infused mixture is then dropped into a sodium Melbourne: Intenational Specialised Skills Institute.
alginate solution. When the drops meet the sodium alginate 2 อนุุชิิต เสีียงไฟเราะ, ณััฐพชิร เลิิศรัตนุ์กิิตติ แลิะเผ่่าผ่ลิินุ อุทััยรัตนุกิิจ.
bath, the calcium ions within the liquid react with the alginate (2564). กิารประยุกิต์ใชิ้เทัคนุิคสีเพียริฟิเคชิันุในุกิารพัฒนุาอนุุภาค
in the solution, forming a thin gel layer on the outer surface ขนุาดเลิ็กิทัี�มีีความียืดหยุ่นุจากิอัลิจิเนุตในุกิารกิักิเกิ็บแอลิ-แอสีคอร์บิกิ
of each droplet, encapsulating the liquid inside (as illustrated
in Figure 2). The gel that forms in this technique resembles แอซิิดเพื�อใชิ้ในุผ่ลิิตภัณัฑ์์เครื�องสีำาอาง. มีหาวิทัยาลิัยบรูพา, ชิลิบุรี.
3
a delicate film that coats only the outer layer, while the interior เพียงธาร ไชิยสีิงกิาลิ. (2565). กิารประยุกิต์ใชิ้เทัคนุิคสีเพียริฟิเคชิั�นุในุ
remains in a liquid state. A key advantage of reverse กิารผ่ลิิตเมี็ดบีดสี์ซิอสีกิระเทัียมีดำา. มีหาวิทัยาลิัยเทัคโนุโลิยีราชิมีงคลิ
spherification is that the gel does not continue to solidify over ธัญบุรี.
time. This stability makes it particularly suitable for preparing 4 อัจฉรา ดลิวิทัยาคุณั แลิะ แลิะวรรณัวิมีลิ พุ่มีโพธิ�. (2561). กิารผ่ลิิตทัับทัิมี
dishes in advance without compromising the intended texture กิรอบโดยใชิ้เทัคนุิคกิารข้�นุรูปทัรงกิลิมีแบบแชิ่แข็งย้อนุกิลิับ. วารสีาร
or sensory qualities of the final product. เทัคโนุโลิยีกิารอาหาร มีหาวิทัยาลิัยสียามี, เลิ่มีทัี� 13(2): 49-59.

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