Spherification on a molecular level

[heirloom]

hello,

i have a great interest in molecular gastronomy and have performed numerous experiements, similar to a lot posted on here. regarding sferification i was wondering if anyone knew exactly how the reactions work on a molecular level. i have done a great deal of research but am still yet to find molecularly how sferification works. thank you for your help and once i get a camera i will start posting pics

[skidude72]

i believe it has to do with a transfer of molecules between sodium alginate and calcium chloride. Sodium binds with the calcium and forms a calcium membrane.

[pimptenshi]

I think this link may provide a brief, not overly technical, explanation.

I think the first time I checked that link to project alicia gave a more technical approach, but essentially is what skidude72 said, the algin solution sequester Ca2+ ions. I believe it donates something for the CaCl bath as well since the clean solution start to get dirty overtime

The formula for sudium alginate is NaC6H7O6, maybe someone can figure out the reaction

NaC6H7O6(aq) + CaCl2(aq) -> ?