Ortíz, JimenaBravo, José AL. Vila¹, José2026-03-232026-03-2320180250-5460http://www.scielo.org.bo/scielo.php?script=sci_arttext&pid=S0250-54602018000100001&tlng=enhttps://andeanlibrary.org/handle/123456789/93048Vol. 35, No. 1Encapsular en forma de esfera la bebida tradicional boliviana denominada "Chuflay", mediante un proceso de esferificación que consiste en una gelificación entre moléculas de alginato y iones calcio.This is a brief experimental description and theoretical approach to preparation of "chuflay", a Bolivian drink socially widely diffused under a spherification process. The physical presentation of the beverage is under the form of spherical capsule obtained through the gelification of alginate molecules (alginic acid salt) and calcium ions, by the spherification process of the alcoholic chuflay.enMolecular Kitchen ChemistryBolivian GastronomyChuflayArtículo Científico Publicado