Sodium Alginate is a vegan food additive for spherification and a natural gelling agent.
Gels form more easily when Alginate is added to products with higher calcium concentrations.
Calcium Lactate is one of the calcium salts used with Sodium Alginate in the process of spherification. It’s a vegan food additive that leaves no aftertaste and that is highly recommended for people with calcium deficiency due to its high absorption rates.
Calcium Lactate is used with Sodium Alginate in the process of spherification.
2 oz. (56g)
|Calcium Salt||Calcium Content||Qty to Make 0.18% Ca solution|
|Calcium Lactate Gluconate||9.3%||2%|
-2% Calcium Lactate Gluconate: the preferred calcium salt for Reverse Spherification because it has no discernible flavor. Use 2 g per 100 g of water to create a 2% solution of Calcium Lactate. You can stir it or mix with a blender.
-1% Calcium Lactate: mostly used for Reverse Spherification because it has better flavor than calcium chloride. Use 1 g per 100 g of water to create a 1% solution of Calcium Lactate. You can stir it or mix with a blender.
-0.5% Calcium Chloride: this is never used for Reverse Spherification since calcium chloride has a very salty and bitter flavor. But if you just want to practice and don't care about the flavor, use 0.5 g per 100 g of water to create a 0.5% solution of Calcium Chloride. Calcium Chloride is very hygroscopic (absorbs water in the air quickly) so close the container quickly, store it in a dry place and consider using a desiccant packet if the humidity in the air is high.
1-Add the Calcium Lactate Gluconate to 1/3 of the main ingredient to be used. Blend with an immersion blender until it is completely dissolved. Add the rest of the main ingredient.