Calcium Lactate / kalsium laktat - FOOD GRADE

Packing : 100g / 250g / 500g

Calcium Lactate 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.

Use in spherification and reverse spherification

Coating fruit and vegetables to extend shelf life

A source of calcium

How to use:

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.

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)