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Calcium Lactate

Calcium lactate is a calcium salt and is one of the most common ways to introduce calcium into mixtures. It is typically used with sodium alginate and other ingredients that require calcium.

Calcium lactate has a mild taste and can be used in both direct and reverse spherification.

You can find out more about calcium lactate from my how to use calcium lactate guide or any of the calcium lactate articles and recipes below.

Calcium Lactate Recipes and Articles

Chipotle Caviar Recipe

Using miniature spheres, referred to as caviar, is a great way to add little bursts of flavor to dishes. Here we use a chipotle water but you can use the same technique on any liquid that doesn't contain calcium.

Sodium Alginate

Cranberry-reverse-spherification-2
Sodium alginate is most well known for its use in spherification. It is a natural gelling agent taken from the cell walls of brown algae.

It easily disperses, hydrates, and gels in any temperature of liquid. Sodium alginate gels when it comes in contact with calcium. It also has many uses other than spherification such as thickening and general gelling. It works best in non-acidic mixtures.

Calcium Lactate

Sodium-alginate-spheres
Calcium lactate is a calcium salt and is one of the most common ways to introduce calcium into mixtures, it is often used with sodium alginate for spherification.

Spherified Mango Ravioli Recipe

Alginate-spheres-mango
One of the most interesting things in molecular gastronomy is spherification. Spherification is basically a process that seals a liquid in a jelly like membrane. There are several ways to accomplish this but in this article we will focus on the method of reverse spherification using calcium lactate and sodium alginate. When the calcium and the sodium alginate come in contact they form a membrane, encapsulating anything inside of it.

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