Calcium Lactate

What is Calcium Lactate? How to use?

Our Calcium Lactate is a very high quality powder. It is extracted from lactic acid. Its main use in molecular cuisine is in the spherification and reverse spherification technique 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. 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. In fact, its peculiarity is the reaction with Sodium Algina which allows it to create films that trap liquids inside. Calcium Lactate also works well in making spaghetti by soaking an Algina solution in a bath of Calcium Lactate. 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 lack it. It is indispensable in direct and inverse spherification precisely for this characteristic. Even if 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?

In these pages you have found a company that supplies premium high quality Calcium Lactate. You must 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 100g
     Calcium Lactate 250g
     Calcium Lactate 500g
     Calcium Lactate 5kg

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 for creating visually striking and texturally unique dishes.

For some spherification ideas visit our recipes page.