Calcium Lactate | Spherification | Molecular ingredients |Hong Kong乳酸鈣 - BakingWarehouse

Calcium Lactate 乳酸鈣


$185.00 HKD

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Calcium Lactate is ideal to increase the calcium content of the main ingredient in Reverse Spherification. The main ingredient consistency and flavor is not altered by the addition of food grade Calcium Lactate as it has no discernable flavor and dissolves in cold liquid without altering its density. Calcium Lactate is versatile as it can be used in liquids with high acid, alcohol or fat contents. To avoid difficulties in dissolving, add calcium lactate before any other powder product. Do not replace Calcium Lactate with calcium chloride because the end result will be too salty. If replacing Calcium Lactate Gluconate in a recipe, use half the amount of Calcium Lactate.

- Calcium Lactate is ideal for molecular gastronomy Reverse Spherification

- Calcium Lactate adds calcium content to the main ingredient without adding flavor. The calcium reacts with sodium alginate to form a gel.

- Create spheres with liquid center and a delicate gel membrane

- Highest quality Calcium Lactate.

- Try the most popular molecular gastronomy technique by Ferran Adria

Experiment the most popular molecular gastronomy techniques created by famous chefs like Ferran Adrian and Heston Blumenthal. Unleash your creativity and surprise your diners with amazing dishes.

100% Pure Food Grade Calcium Lactate Powder (e327) for use in spherification and molecular gastronomy.

Calcium Lactate (E327) can be used together with calcium gluconate to form a calcium-rich product and is perfect for reverse spherification (dipped in sodium alginate bath) without adding any flavor at all to the end product. It is soluble in cold liquids and can be used with acidic, high alcohol, or fatty mediums.


Preparing the Flavored Liquid for Reverse Spherification

The flavored liquid you use for Reverse Spherification needs to have enough calcium content (free calcium ions) that can react with the sodium alginate in the bath to form a gel membrane around the droplet. If the main ingredient already contains enough calcium, such as milk or cream, you may just need to adjust its density. If it doesn't, you need to increase the quantity of calcium ions in the solution by adding a calcium salt to obtain obtain a solution with 0.18% calcium. You will also need to adjust the liquid density as explained below.

Keep in mind that different calcium salts contain different amounts of calcium ions and therefore the amount you use to create the calcium bath will be different too. Also, since you are going to be adding the calcium salt to the liquid that is going to be inside the sphere, you need to make sure it doesn't ruin the taste. The most common calcium salts used in spherification and the concentrations to create the flavored liquid with enough calcium are:

Calcium Salt Calcium Content Qty to Make 0.18% Ca solution
Calcium Chloride 36.1% 0.5%
Calcium Lactate 18.4% 1%
Calcium Lactate Gluconate 9.3% 2%

-2% Calcium Lactate Gluconate: the preferred calcium salt for Reverse Spherification because it has no discernible flavor. Use 2 g per 100 g of water to create a 2% solution of Calcium Lactate. You can stir it or mix with a blender.

-1% Calcium Lactate: mostly used for Reverse Spherification because it has better flavor than calcium chloride. Use 1 g per 100 g of water to create a 1% solution of Calcium Lactate. You can stir it or mix with a blender.

-0.5% Calcium Chloride: this is never used for Reverse Spherification since calcium chloride has a very salty and bitter flavor. But if you just want to practice and don't care about the flavor, use 0.5 g per 100 g of water to create a 0.5% solution of Calcium Chloride. Calcium Chloride is very hygroscopic (absorbs water in the air quickly) so close the container quickly, store it in a dry place and consider using a desiccant packet if the humidity in the air is high.

1-Add the Calcium Lactate Gluconate to 1/3 of the main ingredient to be used. Blend with an immersion blender until it is completely dissolved. Add the rest of the main ingredient.