Calcium Lactate


The box of 5 sachets (net 25g) 4.45 €
178.00 € / kg
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The box of 10 sachets (net 50g) 8.95 €
179.00 € / kg
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Essential ingredients in molecular gastronomy for spherification

Calcium is a mineral salt. In molecular gastronomy, calcium salts are involved in the basic spherification or reverse-spherification processes in reaction with sodium alginate. Sodium alginate indeed needs a source of calcium to form a gel.

Calcium lactate is a salt derived from lactic acid. Lactic acid is produced by fermentation, that is to say by the action of micro-organisms in the absence of oxygen.

In creative cuisine, calcium salts are involved in the basic spherification or reverse spherification processes in reaction with sodium alginate. Calcium has indeed the property of associating with sodium alginate to form a gel.

Tips and tricks
Calcium lactate is preferred to calcium chloride as a source of calcium during spherification. These two salts usually prove to be very effective but calcium chloride usually leaves a bitter taste to the spherified food, often even after rinsing.

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The box of 10 sachets...
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Reviews about : Calcium Lactate

Matthieu D. - 03 Décembre 2011 - Verified purchase

Anne-laure K. - 25 Janvier 2012 - Verified purchase

Julie B. - 23 Mai 2012 - Verified purchase

Letissier F. - 12 Décembre 2012 - Verified purchase

Melody L. - 11 Janvier 2014

DENIS T. - 18 Février 2014

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