{"id":1570,"date":"2026-05-18T20:40:47","date_gmt":"2026-05-18T18:40:47","guid":{"rendered":"https:\/\/www.futurecookinglab.it\/?page_id=1570"},"modified":"2026-05-19T01:05:02","modified_gmt":"2026-05-18T23:05:02","slug":"esferificacion","status":"publish","type":"page","link":"https:\/\/www.futurecookinglab.it\/?page_id=1570&lang=es","title":{"rendered":"Esferificaci\u00f3n"},"content":{"rendered":"
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\"\"<\/figure>\n
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Esferificaci\u00f3n<\/h2>\n

La esferificaci\u00f3n es una t\u00e9cnica desarrollada por Ferran Adri\u00e0 en 2003. Consiste en transformar un l\u00edquido en peque\u00f1as esferas con una envoltura fina que se rompe en la boca, liberando el sabor de golpe. La reacci\u00f3n utiliza dos sustancias naturales: el alginato de sodio, un polisac\u00e1rido extra\u00eddo de las algas pardas, y las sales de calcio, que provocan la gelificaci\u00f3n superficial del l\u00edquido.<\/p>\n

En la versi\u00f3n directa, el alginato se disuelve en el l\u00edquido a esferificar y las gotas caen en un ba\u00f1o de sales de calcio. Se forma una membrana fin\u00edsima que retiene el fluido en el interior. La reacci\u00f3n contin\u00faa con el tiempo, por lo que las esferas deben consumirse inmediatamente despu\u00e9s de la preparaci\u00f3n.<\/p>\n

Future Cooking Lab colabor\u00f3 en el desarrollo del Kit de Esferificaci\u00f3n Rebecchi<\/a>, que contiene alginato de sodio y sales de calcio en dosis calibradas para la esferificaci\u00f3n directa, con instrucciones para hacerla practicable tambi\u00e9n en casa. Con el kit se pueden producir perlas de zumos, caldos, vinagre bals\u00e1mico y otros l\u00edquidos adecuados, para decorar platos, aperitivos y postres.<\/p>\n<\/div>\n<\/div>\n

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El Kit de Esferificaci\u00f3n Rebecchi<\/h3>\n

Future Cooking Lab colabor\u00f3 con Rebecchi Food Systems en el desarrollo del Kit de Esferificaci\u00f3n<\/strong>, ya disponible en los principales supermercados italianos. El kit hace accesible a cualquiera \u2014 en cocinas dom\u00e9sticas, pasteler\u00edas y bartending \u2014 la t\u00e9cnica de la esferificaci\u00f3n directa, sacando fuera del restaurante de alta cocina uno de los instrumentos m\u00e1s ic\u00f3nicos de la cocina cient\u00edfica.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Esferificaci\u00f3n La esferificaci\u00f3n es una t\u00e9cnica desarrollada por Ferran Adri\u00e0 en 2003. Consiste en transformar un l\u00edquido en peque\u00f1as esferas con una envoltura fina que se rompe en la boca, liberando el sabor de golpe. La reacci\u00f3n utiliza dos sustancias naturales: el alginato de sodio, un polisac\u00e1rido extra\u00eddo de las algas pardas, y las sales […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ocean_front_end_style_editor":"no","ocean_post_layout":"","ocean_both_sidebars_style":"","ocean_both_sidebars_content_width":0,"ocean_both_sidebars_sidebars_width":0,"ocean_sidebar":"","ocean_second_sidebar":"","ocean_disable_margins":"enable","ocean_add_body_class":"","ocean_shortcode_before_top_bar":"","ocean_shortcode_after_top_bar":"","ocean_shortcode_before_header":"","ocean_shortcode_after_header":"","ocean_has_shortcode":"","ocean_shortcode_after_title":"","ocean_shortcode_before_footer_widgets":"","ocean_shortcode_after_footer_widgets":"","ocean_shortcode_before_footer_bottom":"","ocean_shortcode_after_footer_bottom":"","ocean_display_top_bar":"default","ocean_display_header":"default","ocean_header_style":"","ocean_center_header_left_menu":"","ocean_custom_header_template":"","ocean_custom_logo":0,"ocean_custom_retina_logo":0,"ocean_custom_logo_max_width":0,"ocean_custom_logo_tablet_max_width":0,"ocean_custom_logo_mobile_max_width":0,"ocean_custom_logo_max_height":0,"ocean_custom_logo_tablet_max_height":0,"ocean_custom_logo_mobile_max_height":0,"ocean_header_custom_menu":"","ocean_menu_typo_font_family":"","ocean_menu_typo_font_subset":"","ocean_menu_typo_font_size":0,"ocean_menu_typo_font_size_tablet":0,"ocean_menu_typo_font_size_mobile":0,"ocean_menu_typo_font_size_unit":"px","ocean_menu_typo_font_weight":"","ocean_menu_typo_font_weight_tablet":"","ocean_menu_typo_font_weight_mobile":"","ocean_menu_typo_transform":"","ocean_menu_typo_transform_tablet":"","ocean_menu_typo_transform_mobile":"","ocean_menu_typo_line_height":0,"ocean_menu_typo_line_height_tablet":0,"ocean_menu_typo_line_height_mobile":0,"ocean_menu_typo_line_height_unit":"","ocean_menu_typo_spacing":0,"ocean_menu_typo_spacing_tablet":0,"ocean_menu_typo_spacing_mobile":0,"ocean_menu_typo_spacing_unit":"","ocean_menu_link_color":"","ocean_menu_link_color_hover":"","ocean_menu_link_color_active":"","ocean_menu_link_background":"","ocean_menu_link_hover_background":"","ocean_menu_link_active_background":"","ocean_menu_social_links_bg":"","ocean_menu_social_hover_links_bg":"","ocean_menu_social_links_color":"","ocean_menu_social_hover_links_color":"","ocean_disable_title":"default","ocean_disable_heading":"default","ocean_post_title":"","ocean_post_subheading":"","ocean_post_title_style":"","ocean_post_title_background_color":"","ocean_post_title_background":0,"ocean_post_title_bg_image_position":"","ocean_post_title_bg_image_attachment":"","ocean_post_title_bg_image_repeat":"","ocean_post_title_bg_image_size":"","ocean_post_title_height":0,"ocean_post_title_bg_overlay":0.5,"ocean_post_title_bg_overlay_color":"","ocean_disable_breadcrumbs":"default","ocean_breadcrumbs_color":"","ocean_breadcrumbs_separator_color":"","ocean_breadcrumbs_links_color":"","ocean_breadcrumbs_links_hover_color":"","ocean_display_footer_widgets":"default","ocean_display_footer_bottom":"default","ocean_custom_footer_template":"","footnotes":""},"class_list":["post-1570","page","type-page","status-publish","hentry","entry"],"jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.futurecookinglab.it\/index.php?rest_route=\/wp\/v2\/pages\/1570","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.futurecookinglab.it\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.futurecookinglab.it\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.futurecookinglab.it\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.futurecookinglab.it\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1570"}],"version-history":[{"count":1,"href":"https:\/\/www.futurecookinglab.it\/index.php?rest_route=\/wp\/v2\/pages\/1570\/revisions"}],"predecessor-version":[{"id":1594,"href":"https:\/\/www.futurecookinglab.it\/index.php?rest_route=\/wp\/v2\/pages\/1570\/revisions\/1594"}],"wp:attachment":[{"href":"https:\/\/www.futurecookinglab.it\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1570"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}