Calcium Lactate 50g

$12.95 Including GST

What is Calcium Lactate?

Calcium is a mineral found in foods such as dairy products, red beans, rhubarb and broccoli. Calcium lactate is a white crystalline salt made by the action of lactic acid on calcium carbonate.

Description

As seen on MasterChef 2015, 2016 & 2017!

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What is Calcium Lactate?

Calcium is a mineral found in foods such as dairy products, red beans, rhubarb and broccoli. Calcium lactate is a white crystalline salt made by the action of lactic acid on calcium carbonate. Lactic acid is produced by fermentation, that is to say by the action of micro-organisms in the absence of oxygen.Since calcium lactate comes from the fermentation of plant sugars, it is non-allergenic for people with allergies to lactose. The word lactate refers to the lactobacillusresponsible for fermentation from which it is derived, and not anything to do with lactose.

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.

Additional information

Weight 50 g