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Calcium Lactate
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"Ideal for all your spherifications: pearls, liquid beads, caviar, etc. Calcium Lactate is the essential ingredient for molecular cooking. Spherification is a technique commonly used in molecular gastronomy, which consists of transforming liquid preparations into spheres. Calcium lactate is added to sodium alginate to produce these spheres with a liquid core and gelled walls. Calcium lactate is a salt of natural lactic acid produced by fermentation. Tasteless and odourless, calcium lactate is used in synergy with sodium alginate. Calcium lactate E327 provides calcium ions to enable the spherification of alginate."
Data sheet
- Reference
- LOU002009
- Type
- Spherification
- Origin
- France
- Temperature
- Ambient
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