Tasteless and odorless, calcium lactate is used in combination with sodium alginate. Can be used cold, and is stable to freezing and heating.
CALCIUM LACTATE
Calcium salt used for spherification
Ideal for all your spherification needs: pearls, liquid beads, caviar, etc. Spherification is a technique commonly used in molecular gastronomy to form spheres out of liquid preparations. It's thanks to the addition of sodium alginate that these beads with liquid cores and gelled walls can be obtained.
Protect from light, heat (max. 25°C) and humidity (max 70%). Do not get into eyes.
250g and 1 kg pails.
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