Basic spherification as a gelation application in the kitchen: Diffusion coefficient estimation and appearance quality of beverage pearls.

This article focuses on the investigation of basic spherification, a molecular gastronomy technique that forms gel membranes around liquid droplets to create edible spheres, using various beverages. The study develops an inventory rate equation based on quasi-steady state approximation to estimate the diffusion coefficient of calcium ions (DCaBev) during spherification, finding values between 2.25 × 10⁻⁸ and 4.24 × 10⁻⁸ m²/s depending on the beverage used. Experimental results show that spherification time influences the diameter and weight of the pearls, while appearance quality—assessed through microscopic imaging and color change (ΔE)—varies with beverage composition, with ice tea pearls exhibiting the highest color change. The findings provide a scientific basis for optimizing spherification parameters and quality control, offering practical insights for food professionals and chefs in producing visually appealing and well-textured spherified products.