Professional bakeries rely upon calcium lactate to improve the texture of spheres and globule making. Find out why.
Are you planning to add spherification to your cooking techniques? From artificial caviar to juice balls, carbonated mojito spheres to fruit spheres and putting a skin on apple juice- the innovation and marvels of cooking has brought us way ahead of time. Calcium lactate is one important ingredient that you will need to accomplish molecular gastronomy reverse spherification. As it increases the amount of calcium in your dish, it ensures proper spherification of the food item for preparation and presentation. All you need to ensure is to use food grade calcium lactate only. Not only will it ensure perfection in your preparation but also make certain that there is no residual taste, odor or texture in your food item.
Benefits of food grade calcium lactate
Neutral Taste
Some additives, reactants and catalysts have a peculiarly chemical taste that destroys the entire preparation. Ensuring that you use only food grade additives will let you stick by your original recipe and prepare your classic dish with complete freedom, without the need to worry about suppressing the taste or odor of the additive.
Catalysis
Calcium Lactate is a great catalyst for reverse spherification of gels, juices and other consumable liquids. Without the need to heat, it works as a wonderful catalyst through the process. It also acts as cooling agent that speeds up the entire process of reverse spherification.
Solubility
This property makes this additive easy to use and versatile for various applications. You can add calcium lactate to your recipe without heating and still dissolve it completely in the ingredient. This also makes it the best calcium additive for fortified food because it is highly soluble in most liquids in most temperatures.
Reverse Spherification
You can add this component to the consumable liquid of your choice to fortify it and increase its content of calcium. These calcium ions when added to the liquid react with sodium alginate. This helps in creating gel coating on the outside to from the cover of the sphere. This is essentially required for the process of reverse spherification, which is a popular and unique technique used by various specialty chefs.
When you are into food business, whether it is a restaurant or food packaging industry, it is important to choose quality products and ensure all ingredients are food grade to avoid rejections and license cancellation. It is also inhumane to use non-food grade chemicals as food additives.
