Calcium Lactate 500g + Sodium Alginate - Molecular cuisine Spherification | Дом и сад

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Calcium Lactate 500g + Sodium Alginate 500g

    SODIUM ALGINATE is  extracted from  seaweed, used  for the spherification process ,   it forms a gel in the presence of calcium ions.   Add the alginate powder  to flavoured liquid and purées,and use a syringe to squeeze  droplets into a calcium bath, where they turn into gellified 'caviar' Switch around the two ingredients for 'reverse spherification' :    using a sodium alginate bath and a calcium containing purée. For spherification use 0.2 to 1% of sodium alginate by weight of liquid Because sodium alginate  starts gelling in the presence of calcium, do not use in a high  calcium liquid, e.g. milk.  In case of hard water ( high calcium content), use a calcium sequestrant ( eg.  Sodium citrate  or sodium gluconate).   CALCIUM LACTATE is an extract of lactic acid. It works well in the production of caviar, pearls, spaghetti  using spherification techniques.    Calcium lactate provides calcium salts in a soluble form to react with sodium alginate It's taste is more discreet than calcium chloride (salty and sometimes bitter / metallic) Calcium lactate works well in the production of drops, pearls and all shapes of spaghetti by immersion of alginate solution in a calcium setting bath. Use from 1 to 9% calcium lactate to provide calcium ions in setting baths for hydrocolloids  that react with calcium ions (sodium alginate, gellan, pectin, caragennenans ( iota).   The easiest way to get started learning Molecular Gastronomy/Modernist Cooking Contains Both Sodium Alginate and Calcium Lactate ( 100g of each ) Ingredients are 100% Food Grade (Beware industrial grade versions of these products)