Comes in 10 Pre-Measured Sachets of 6 grams.Our calcium lactate is a calcium salt obtained by fermentation. It’s a white non hygroscopic salt. This is a premium quality recommended as a source of calcium.PropertiesCalcium lactate is a small molecule with similar weight as disaccharides ( sucrose). It yields no viscosity and has neither taste nor smell. This quality is optimally chosen for easy dissolution.Hydration in water doesn’t yield an exothermic (heat producing) reaction) like certain qualities of calcium chloride (tablets).ApplicationsCalcium 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 / metallic) but it is less soluble. Solubility limits : 9g per 100 ml.Calcium lactate is recommended in all reactions of inverse spherification and reactions 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 pearls and all shapes of spaghetti by immersion of alginate solution in a calcium setting bath. Indications for use Use from 1 to 9% calcium lactate to provide calcium ions in setting bathss for hydrocolloids that react with calcium ions (sodium alginate gellan caragennenans such as iota or kappa type from Chondrus 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 (maximum 10% in solution or it will precipitate). Food regulationsCalcium lactate is a permitted food additive in Europe under code E 327. PrecautionsIn case of contact with eyes : rinse eyes with running water and consult an eye doctor if pain lasts.In case of c