Calcium Lactate is ideal to increase the calcium content of the main ingredient in¡ÅReverse Spherification. The main ingredient consistency and flavor is not altered by the addition of food grade Calcium Lactate as it has no discernable flavor and dissolves in cold liquid without altering its density. Calcium Lactate is versatile as it can be used in liquids with high acid, alcohol or fat contents. To avoid difficulties in dissolving, add calcium lactate before any other powder product. Do not replace Calcium Lactate with calcium chloride because the end result will be too salty. If replacing Calcium Lactate Gluconate in a recipe, use half the amount of Calcium Lactate. 1Lb Professional size¡Å
-2% Calcium Lactate Gluconate:¡Åthe preferred calcium salt¡Åfor Reverse Spherification because it has no discernible flavor.¡ÅUse 2 g per 100 g of water to create a 2% solution of Calcium Lactate.¡ÅYou can stir it or mix with a blender.
-1% Calcium Lactate: mostly used for Reverse Spherification because it has better flavor than calcium chloride.¡ÅUse 1 g per 100 g of water to create a 1% solution of Calcium Lactate.¡ÅYou can stir it or mix with a blender.
-0.5% Calcium Chloride:¡Åthis is never used for Reverse Spherification since calcium chloride has a very salty and bitter flavor. But if you just want to practice and don't care about the flavor, use 0.5 g per 100 g of water to create a 0.5% solution of Calcium Chloride. Calcium Chloride is very hygroscopic (absorbs water in the air quickly) so close the container quickly, store it in a dry place and consider using a¡Ådesiccant packet¡Åif the humidity in the air is high.
1-Add the Calcium Lactate Gluconate to 1/3 of the main ingredient to be used. Blend with an immersion blender until it is completely dissolved. Add the rest of the main ingredient.