Calcium Lactate - E327

Calcium Lactate - E327 - AFS - 100g

Calcium lactate is a natural salt of lactic acid, produced by fermentation. This product is available as a white, odorless, and tasteless powder. In molecular gastronomy, it is an essential ingredient for spherification and reverse spherification techniques.

Key features:

• Calcium source: Provides the calcium ions necessary for sodium alginate gelation.
• Culinary applications: Ideal for creating pearls, liquid spheres, spaghetti, caviar, ravioli, and reconstituted fruits or vegetables.
• Compatibility: Suitable for vegetarians, vegans, non-GMO, gluten-free, and compliant with kosher and halal standards.
• Technical properties: Rapidly dissolves in water. A great alternative to calcium chloride without a salty or metallic aftertaste.

Culinary uses:

• Basic spherification: Creates cold gels with sodium alginate to form solid spheres around a liquid core.
• Reverse spherification: Works through diffusion or intimate mixing with calcium-rich solutions.
• Fruit and vegetable preservation: Can be applied to the surface to extend their shelf life.

Recommended dosage:

• Basic Spherification: 6 g per 200 ml of preparation.
• Reverse Spherification: 6 g per 400 ml of preparation.
• Water Bath: 1 to 9% relative to water.
• Direct Mixing: 1% relative to other ingredients.

Advantages:

• Enables gelation without heating.
• Virtually tasteless.
• Easily integrates with other hydrocolloids such as alginate, gellan, and certain carrageenans.

Storage and handling: to maintain its quality, this product should be stored in a cool, dry place. It is sensitive to moisture and may develop mold if exposed to humidity.

Ingredients : 100% Calcium Lactate - E327.

Packaging: 100g jar

Origin : EU