Special Ingredients Molecular Gastronomy Ingredients Calcium Lactate 100g and Sodium Alginate 100g

Product Description Calcium Lactate and Sodium Alginate both the ingredients needed for basic Spherfication and Reverse Spherification. Calcium Lactate. Calcium Lactate is a premium quality product and is an extract of lactic acid. It works well in the production of caviar, pearls, spaghetti and spheres using spherification techniques. Calcium Lactate can also be put on fresh fruit and cantaloupes to keep them firm and extend shelf life. It’s a white non hygroscopic salt and is a recommended source of calcium.Calcium Lactate provides calcium salts in a soluble form to react with Alginate, Gellan or certain kinds of Carrageenan permitting gel formation without heating. It’s taste is more discreet than Calcium Chloride (salty and sometimes bitter). Calcium Lactate is recommended in all reactions of inverse spherification and reacts where alginate and calcium source are intimately mixed, such as in diffuse setting or full contact gelling. Calcium Lactate also works well in the production of drops, caviar pearls and all shapes of spaghetti by immersion of alginate solution in a calcium setting bath. Ingredients Calcium Lactate (E327), Sodium Alginate E401 Directions Use from 1 to 9% calcium lactate to provide calcium ions in a setting bath for hydrocolloids that react with calcium ions such as Sodium Alginate, Gellan Gum, Carageenenan Iota, Carageenenan Kappa and Pectin. Box Contains Each order comes with 1 x Special Ingredients Sodium Alginate and Calcium Lactate Molecular Gastronomy Duo Set 100 g Manufacturer Contact Information Special Ingredients Ltd, Foxwood Industrial Park, Chesterfield S41 9RN Tel: 01246906247