Special Ingredients Molecular Gastronomy Ingredients Calcium Lactate 50g and Sodium Alginate 50g

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Special Ingredients Molecular Gastronomy Ingredients Calcium Lactate 50g and Sodium Alginate 50g

Regular Price: US$34.99

Special Price US$29.99

Availability: In stock

Supplier: SPECIAL INGREDIENTS

Category: Grocery & Gourmet Food Pantry Staples & Cooking Ingredients Cooking Ingredients Thickeners

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Special Ingredients Calcium Lactate 100g

Special Ingredients are suppliers of the finest quality food ingredients & flavourings to the trade throughout UK, Europe & Worldwide. Due to the range and quality of our products we have built a customer base to include some of the worlds leading Chefs, Restaurants, Producers & Foodies. Offering the most innovative products in modernist cuisine. Using the power of nature & science to develop new & exciting concepts.

Special Ingredients Molecular Gastronomy Ingredients Calcium Lactate and Sodium Alginate

Our Calcium Lactate is a premium quality product and 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 used to coat fresh fruit and cantaloupes to keep them firm and extend the shelf life. It's a white non-hygroscopic salt and is a recommended source of calcium.

Use in spherification and reverse spherification techniques
Coat fruit and vegetables to extend shelf life
A source of calcium
Works well in the production of Caviar pearls, spaghetti and spheres using spherification techniques
Suitable for Vegans & Vegetarians, Non-GMO, Gluten Free, Kosher Friendly, Halal Friendly

Sodium Alginate is an extract of seaweed, used by molecular chefs for the spherification process. It forms a gel in the presence of calcium ions. Sodium Alginate is a gelling agent that dilutes when cold with strong agitation. It can be used to create soft, firm, ambient and heat-resistant gels and to produce foams. Sodium Alginate is also commonly used as a thickener, emulsifier and texture improver.

Use in spherification and reverse spherification
Improves texture
Can be used to thicken solutions and liquids
Create soft or firm heat resistant gels
Suitable for Vegans, Vegetarians & Ovo- Lacto Vegetarians, Non-GMO, Gluten-free, Non-Irradiated.

Recipes Using Calcium Lactate & Sodium Alginate


Salmon balls, sponge, yoghurt spheres and cuttlefish ink sauce	Basil Poached Rhubarb	Reverse Spherification of Mandarin

For More Recipes Using Our Products

Special Ingredients Molecular Gastronomy Ingredients Calcium Lactate

SODIUM ALGINATE 50g. CALCIUM LACATE 50g. USED BY MOLECULAR CHEFS FOR SPHERIFICATION. CAN BE USED TOGETHER FOR SPHERIFICATION AND REVERSE SPHERIFICATION. HIGH QUALITY PREMIUM GRADE INGREDIENTS.