Calcium lactate occurs as a granular crystalline powder that is white in color and odorless and can be easily dissolved in water.It is a crystalline salt produced by the reaction of lactic acid with calcium carbonate or calcium hydroxide.

In molecular cooking, calcium lactate can be used mainly as a gelling agent. Here are some of its possible applications:

1. Direct gelling: Calcium lactate can be used to gel liquids, creating soft or solid jellies depending on the concentration and gelling conditions.

2. Spherification: In combination with other gelling agents such as sodium alginate, calcium lactate can be used to create edible spheres with a liquid core inside.

3. Stabilization of emulsions: Adding calcium lactate to emulsions or suspensions can improve their stability by preventing separation of ingredients.

4. Ice cream or sorbet creation: Calcium lactate can be used to create ice cream or sorbet with a particularly creamy or silky texture.

5. Texture manipulation: Can be used to manipulate the texture of foods such as mousses, creams, sauces or any other food that requires a specific texture.

6. Particle suspension: Calcium lactate can be used to suspend particles in liquids, creating dishes with a visually interesting appearance.

In molecular cooking, combining calcium lactate with other gelling agents or texture modifiers can lead to innovative and surprising results, giving chefs the opportunity to explore new dimensions of culinary creativity.

Dosage: according to recipes.

Fields of use: Leavening agent in baked goods-used for food spherification-used to give density to jellies, jams and fruit desserts.

1. Dietary supplement: It is used as a source of calcium in dietary supplements, especially for those who need to increase their dietary calcium intake, such as people with osteoporosis or those who are pregnant.

2. Coagulant: In the dairy industry, calcium lactate can be used as a coagulant in the cheese-making process, helping to form curds.

3. pH regulator: Calcium lactate can be used as a pH regulator in various food and pharmaceutical products to maintain the desired pH and improve product stability.

4. Food additive: It can be added as a food additive to improve the quality and safety of food by imparting certain functional properties.

5. Beverage Stabilizer: In some beverages, such as fruit juices, it can be used as a stabilizer to prevent settling of solids and improve consistency.

These are just some of the most common applications of calcium lactate, but its properties make it versatile and used in many other industrial and pharmaceutical settings.

Useful in the preparation of jellies, fruit desserts, jams and marmalades to enrich the calcium they contain and give them the right density by combining calcium with the pectin contained in the fruit.

MOLECULAR COOKING: Together with alginate it is used for spherification.

Article on molecular spherification with a SaporePuro recipe: https://saporepuro.com/blogs/ricette/sferificazione-molecolare-con-alginato-di-sodio-e-lattato-di-calcio-ricetta-facile-online