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 cooking is in the spherification and reverse spherification technique to make caviar, pearls, spaghetti and spheres. Sprinkled on the fruit, it creates a protective film that prevents oxidation. It is highly groscopic and dissolves favorably in water. Reacts with Sodium Alginate, Gellan Gum and with some types of Carrageenan, these substances will develop gels without the need for heating. It has less of a taste than calcium chloride and in fact it has replaced the latter in the spherification technique invented by Albert Adrià. In fact, its peculiarity is the reaction with Sodium Alginate which allows it to create films that trap liquid inside them. Calcium lactate also works well in making spaghetti by immersing an Alginate solution in a Calcium Lactate bath. Suitable for vegans and vegetarians, GMO-free, gluten-free, Kosher friendly, Halal friendly.

Calcium Lactate, how to use?

Basically, calcium lactate is used to add calcium to solutions that lack it. It is indispensable in direct and inverse spherification precisely because of 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?

On this pages you have found a company that supplies premium quality Calcium Lactate. You have to use from 1 to 9% Calcium Lactate to provide Calcium ions in a setting bath for a lot of hydrocolloids that reacts with Calcium ions such as Sodium Alginate, Gellan Gum, Carrageenan Iota, Carrageenenan Kappa and Pectin. We supply our Calcium Lactate in the following pack sizes: