Calcium Lactate, 100g

Calcium lactate is a key ingredient in the process of spherification and reverse spherification. The lactic acid extract works well when making caviar, pearls and spheres for molecular gastronomy both in restaurants and at home. 

The salt can also be used on fresh fruit and vegetables as a coating to keep them fresh, and to extend their shelf life. 

The white salt is a source of calcium.

Follow the below instructions for using calcium lactate:

• Use from 1 to 9% calcium lactate to provide calcium ions in a setting bath for hydrocolloids that reacts with calcium ions such as sodium alginate, gellan gum, carrageenan Iota, carrageenan kappa and pectin. 
• This type is recommended for all applications where calcium salt will be readily mixed to other ingredients and eaten (diffusion setting, blending alginate with calcium rich solutions). It is used at 1% for these applications. 
• Can be used as a source of calcium fortification (Solubility limits: 10g per 100 ml)

Ingredients: Calcium lactate (E327)

Allergy Advice: suitable for vegans and vegetarians, non-GMO, gluten free, kosher friendly, halal friendly. 

Storage: Please store in dry, cool conditions and not in direct sunlight. Use within 6 months of opening.

These summary details have been prepared for information purposes only, and are designed to enhance your shopping experience on the Sous Chef website.  While we have taken care in preparing this summary and believe it is accurate, it is not a substitute for your reading the product packaging and label prior to use.  You should note that products and their ingredients are subject to change.