What is Calcium Lactate?
What does Calcium Lactate Do?
Calcium lactate is mainly used in food. For example, it can be used to regulate the acidity of certain foods in order to influence the development of essential bacteria found there. Thus it improves the taste and texture of these foods. It can enter into the composition of baking powders in bakery products. It provides food for yeast in breads and beer. It is a firming agent in processed products like cut fruits and vegetables as well as processed fish whose texture might otherwise be degraded by heat. Finally, it can ensure the firmness of the curd in some cheeses.
Why Use Calcium Lactate in Molecular Gastronomy?
In molecular gastronomy, calcium lactate is a calcium salt used with sodium alginate in the process of basic spherification or the reverse spherification process to produce a gel.