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Reverse spherification exploits a chemical reaction between calcium ions and alginate, a polysaccharide abundant in the cell walls of brown algae. In the presence of calcium ions, alginate molecules cross-link with each other to form a gel. In the kitchen, chefs learned that if they added calcium to liquids or pureed foods and then poured droplets of their concoctions into an alginate solution, the alginate would react with calcium ions on the surface of the droplets to form a thin gel skin that would morph the droplets into what looked like solid beads. The inside, however, would remain liquid. (It’s called reverse spherification because originally alginate was added to the liquefied food and then droplets were dropped into a calcium solution.)