Football lactate

What is calcium lactate? How to use it?

Our calcium lactate is a very high quality powder. It is extracted from lactic acid. Its main use in molecular cuisine is in the technique of spherification and reverse spherification to make caviar, pearls, spaghetti and spheres. Sprinkled on fruit, it creates a protective film that prevents oxidation. It is highly hygroscopic and dissolves favorably in water. It reacts with sodium alginate, gellan gum and some types of carrageenan, these substances will develop gels without the need for heating. It has less flavor than calcium chloride and in fact it replaced the latter in the spherification technique invented by Albert Adrià. Its peculiarity is in fact the reaction with Sodium Algin that allows it to create films that trap liquids inside it. Calcium lactate also works well to prepare spaghetti by immersing an algin solution in a calcium lactate bath. Suitable for vegans and vegetarians, GMO-free, gluten-free, kosher friendly, halal friendly.

Calcium Lactate, how is it used?

In practice, calcium lactate is used to add calcium to solutions that do not have it. It is essential in direct and reverse spherification for this very reason. Even if the doses are indicated, a solution usually becomes saturated and therefore leaves excess calcium lactate at the bottom. This does not affect the recipe.

Calcium Lactate, where to buy it?

On these pages you have found a company that provides high quality calcium lactate. It is necessary to use 1 to 9% calcium lactate to provide calcium ions in a setting bath for many hydrocolloids that react with calcium ions such as sodium alginate, iota carrageenan, kappa carrageenan and Gellan Gum. We offer our calcium lactate in the following packages:

• Calcium lactate 100 g
• Calcium lactate 250 g
• Calcium lactate 500 g
• Calcium lactate 5 kg

Spherification

Spherification and reverse spherification are culinary techniques that use calcium lactate and sodium alginate to create gel-like spheres. In spherification, a sodium alginate solution is dropped into a calcium lactate bath, forming a gel membrane around the liquid. Reverse spherification involves dropping a calcium lactate mixture into a sodium alginate bath, producing more stable spheres. These techniques are popular in modern gastronomy to create visually striking and texturally unique dishes. For some ideas on spherification visit our Recipe page.