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Description:
Premium quality Calcium Lactate (100g). Calcium lactate is a white non hygroscopic salt extract of lactic acid. It dissolves easily and quickly in water.
It is used as a source of soluble calcium salts to react with alginate, gellan or certain kinds carrageenan to permit gel formation without heating. Use it to produce caviar, pearls, spaghetti and spheres using spherification techniques.
Because calcium lactate doesn't have much of a taste it is used as an alternative to calcium chloride in recipes - which can leave salty, bitter/metallic taste in foods. Also calcium lactate doesn't have an exothermic reaction in water like calcium chloride - so is a completely safe alternative.
Calcium lactate is recommended in all reactions of inverse spherification and reactions where alginate and calcium source are intimately mixed such as in diffuse setting or full contact gelling. Calcium lactate also works well in the production of drops, caviar pearls and all shapes of spaghetti by immersion of alginate solution in a calcium setting bath. Use in Speherification and Reverse spherification.
How to use as a source of calcium in gelling recipes:
Use from 1 to 9% calcium lactate to provide calcium ions in setting baths for hydrocolloids that react with calcium ions such as sodium alginate, gellan gum, caragennenan iota, carageenenan kappa, pectin. This type is recommended for all applications where calcium salt will be readily mixed to other ingredients and eaten (diffusion setting, blending alginate with calcium rich solutions). It is used at 1% for these applications.
Recommended for all applications where calcium salt will be readily mixed to other ingredients and eaten (diffusion setting, blending alginate with calcium rich solutions). It is used at 1% for these applications.
Other uses:
Can also be used to extend the shelf life of fruit by dusting it onto the surface of the fruit.
Can be used as a source of calcium fortification (maximum 10% in solution or it will precipitate).
Food regulations:
Calcium lactate is a permitted food additive in Europe under code E 327.
Storage:
Please store in dry, cool conditions and not in direct sunlight.
Keep away from heat and humidity in original packaging.
Best before: Please refer to packaging.
Shelf life of 18 months.
Food Additive Information:
This product is an additive - please only purchase if you understand its use in food flavouring, gelling, preserving or preparation etc.
Do not consume in its concentrated form.
About Special Ingredients
Set up by food ingredients experts to focus on the growing demand from chefs for access to ingredients which until very recently had only been used by large food companies. From their factory in Derbyshire they now blend, prepare and produce a huge range of flavours and ingredients which you will now find in many of the top commercial kitchens around the world. In fact, if you saw the recent Bradley Cooper film 'Burnt', you will have noticed a lot of Special Ingredients products used in the kitchens!
Special Ingredients works closely with Westminster Kingsway College where they sponsor the Culinary Science & Kitchen Innovation Laboratory. Feedback from students using their products is used to develop new and exciting blends and innovative products.
Director Dan Booth says:
I like nothing better than developing new products. Working with Dr Rachel Edwards-Stuart has given additional scientific support to innovate and create completely new ingredients that satisfy the increasingly technical demands of todays chefs.
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