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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.