Spherification typically uses sodium alginate and a calcium salt to form a gel membrane around liquid droplets.
10pts
An emulsion is always a permanently stable mixture and never requires emulsifiers to prevent separation.
10pts
Reverse spherification is generally preferred for liquids that contain calcium, because the gelation happens in the bath rather than in the droplet.
10pts
A higher homogenization intensity usually produces smaller fat droplets, which can improve emulsion stability.
10pts
Lecithin is commonly used as an emulsifier because its molecules have both hydrophilic and hydrophobic regions.
10pts