CALCIUM LACTATE 50g AND SODIUM ALGINATE 50g MOLECULAR GASTRONOMY SPHERIFICATION INGREDIENTS
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- HIGH QUALITY PREMIUM GRADE INGREDIENTS
- CAN BE USED TOGETHER FOR SPHERIFICATION AND REVERSE SPHERIFICATION
- USED BY MOLECULAR CHEFS FOR SPHERIFICATION
- CALCIUM LACATE 50g
- SODIUM ALGINATE 50g
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CALCIUM LACTATE 50g AND SODIUM ALGINATE 50g can be used together for Molecular Gastronomy Spherification. SODIUM ALGINATE is a extract of seaweed, used by molecular chefs for the spherification process: it forms a gel in the presence of calcium ions. Add the powder to flavoured liquid and purées, and use a syringe to squeeze droplets into a calcium bath, where they turn into gellified 'caviar'. Switch around the two ingredients for 'reverse spherification' - using the sodium alginate for the water bath instead. For spherification use 0.5 to 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, make use a low-calcium bottled water, such as Volvic. The powder is also commonly used in the food industry as a thickener, emulsifier, and texture improver. CALCIUM LACTATE Our calcium lactate is a premium quality. 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. Calcium lactate provides calcium salts in a soluble form to react with sodium alginate. It's taste is more discreet than calcium chloride (salty and sometimes bitter / metallic) Calcium lactate works well in the production of drops, pearls and all shapes of spaghetti by immersion of alginate solution in a calcium setting bath. Use from 1 to 9% calcium lactate to provide calcium ions in setting bathss for hydrocolloids that react with calcium ions (sodium alginate, gellan, pectin, caragennenans such as iota or kappa). Storage Instructions: Cool, Dry and Dark conditions. Vegan, Vegetarian & Halal friendly. Shelf life of 1 year.