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calcium cholrate
乳酸鈣
calcium cholrate
乳酸鈣

乳酸鈣

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$1,472.00 TWD

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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. 1Lb Professional size 
  • Calcium Lactate
  • 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.

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