50g of Calcium Lactate & 50g of Sodium Alginate both the ingredients needed for basic Spherfication & Reverse Spherification.
Our Calcium Lactate is a premium quality product and 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 techniques
- Coat 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 reacts with Calcium ions such as Sodium Alginate, Gellan Gum, Carrageenan Iota, Carrageenenan Kappa and Pectin.
This type is recommended for all applications where Calcium salt will be readily mixed with 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.
Storage Conditions: Store in dry, cool conditions and not in direct sunlight. Use within 6 months of opening.
Ingredients: Calcium Lactate (E327).
Dietary Information: Suitable for Vegans & Vegetarians, Non-GMO, Gluten Free, Kosher Friendly, Halal Friendly.
Sodium alginate is an extract of seaweed, used by molecular chefs for the spherification process. It forms a gel in the presence of calcium ions. Sodium Alginate is a gelling agent that dilutes when cold with strong agitation. It can be used to create soft, firm, ambient and heat-resistant gels and to produce foams. Sodium Alginate is also commonly used as a thickener, emulsifier and texture improver.
- Use in spherification and reverse spherification
- Improves texture
- Can be used to thicken solutions and liquids
- Create soft or firm heat resistant gels
How to use:
For spherification use 1% of sodium alginate by weight of liquid. To disperse, either add it whilst vigorously stirring the liquid, or mix with another dry ingredient (such as sugar) before adding to the liquid. Because the powder starts gelling in the presence of calcium, do not try to use in a high calcium liquid, e.g. milk. To make the process easier, use a low-calcium bottled water. Add the powder to liquid or puree and use a syringe to squeeze droplets into a calcium bath, where they turn into caviar pearls. Switch around the two ingredients for reverse spherification (using the sodium alginate for the water bath).
Storage Conditions: Please store in dry, cool conditions and not in direct sunlight. Shelf life of 2 years. Use within 6 months of opening.
Ingredients: Sodium Alginate (E401).
Dietary Information: Suitable for Vegan's & Vegetarian's, Non GMO, Gluten Free, Halal friendly.