Description
Louis Francois Calcium Lactate is a readily available calcium salt used to supply the calcium ions required for gelling hydrocolloids such as alginates, carrageenans and certain pectins. Neutral in both colour and taste, it is particularly useful in spherification and fruit preparations where additional calcium is needed without introducing the more noticeable salty character associated with calcium chloride.
Applications
- Direct and reverse spherification systems where calcium must be introduced
- Fruit preparations
- Formulas using sodium alginate
- Calcium-reactive pectin and carrageenan systems
Use
Incorporate into cold water while stirring until dissolved. Calcium Lactate can be used to create a calcium-rich bath or incorporated directly into a formulation when calcium is required to activate the chosen hydrocolloid.
Recommended Dosage
Use at approximately 1–9% in soaking baths used with hydrocolloids that react with calcium ions. Adjust according to the hydrocolloid system and desired setting behaviour.
Observations
- Rapidly releases calcium in liquid systems
- Neutral colour
- Neutral taste
- Cold-process compatible
- Useful with alginate, pectin and carrageenan systems
Calcium Lactate vs Calcium Chloride
Both ingredients provide the calcium needed to trigger calcium-reactive hydrocolloids. Calcium Lactate is generally preferable when the calcium salt remains within the finished preparation because its flavour is considerably more neutral. Calcium Chloride is particularly effective for external calcium baths, where its faster calcium release is useful and the finished spheres can be rinsed after setting.
Technical Details
About the Brand