| CALCIUM
LACTATE 75g + SODIUM ALGINATE 75g - |
|
| 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 or kappa). |
|
| The easiest way to get started
learning Molecular Gastronomy/Modernist Cooking |
| Contains Both Sodium Alginate
and Calcium Lactate ( 75g of each ) |
Ingredients are 100% Food
Grade (Beware industrial grade versions of these products)
Shipping : We ship within One business day of payment,
and Same day if paid before 1 P.M. AEST | | Tracking provided when shipped |
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