Balance the pH of your cocktails and spherifications with our sodium citrate for cocktail spherification, a food-grade pH regulator. This essential molecular mixology ingredient lets you adjust the acidity of liquids to ensure successful spherification and perfect textures. Also available in a 600 g size. Of natural origin and extracted from citrus fruit, it blends seamlessly into drinks and food. Whether for Mojito spheres, passion fruit caviar or reinvented cocktails, sodium citrate ensures technical precision and perfect pH control. Essential for direct spherification, it neutralises excess acidity in spirits, fruit juices, syrups and other liquid bases. Without it, an overly acidic mixture would block the reaction between the alginate and the calcium, making it impossible for spheres to form. With sodium citrate, your cocktail pearls and aromatic caviars take shape effortlessly. Easy to dose and use: simply dissolve between 0.5 g and 5 g per litre in a water-based liquid before adding the alginate. A simple blender ensures even distribution. Its stabilising effect helps emulsions hold and prevents variations in texture. A secret weapon for innovative creations, it optimises molecular cocktail recipes by preventing precipitation and stabilising mixtures. Its antioxidant action also keeps preparations fresh for longer by preserving colours and flavours.

How to use it for spherification

1. Preparing the alginate

   • Dissolve 5 g of alginate per litre of water or chosen liquid (cold or hot).
   • Blend until smooth and leave to rest for 4 hours to remove air bubbles.
   • For better dispersion, premix the alginate with dry ingredients (e.g. fruit purée) before adding it.

2. Preparing the calcium bath

   • Mix 5 g of calcium salt per litre of bottled water in a separate bowl.

3. Forming the spheres

   • Using a spoon or a pipette, gently drop the alginate mixture into the calcium bath.
   • Leave for 30 seconds to 3 minutes, depending on the size and thickness you want.

4. Finishing

   • Once the beads have formed, lift them out and rinse them in clean water.
   • Serve within 15 minutes to keep the best texture.

📌 Tip: the longer the spheres stay in the calcium bath, the thicker their membrane and the less liquid their centre.

• For successful spherification, the pH of the base you want to spherify must be between 5 and 7. To correct the pH in direct spherification, add calcium citrate.

Our 200 g sodium citrate pH regulator keeps for 2 years.