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Calcium Lactate Value Pack

Calcium Lactate Value Pack


Product Code: MSK-3859
Availability: In Stock
Categories: Calcium Salts, Spherification

£29.99 ex VAT

This extract from Lactic Acid can be used in conjunction with Sodium Alginate to create larger spheres through the process of Reverse Spherification (or Frozen Reverse Spherification). 

The ingredients used to make the larger spheres are as follows:

  • Calcium Lactate – An extract from Lactic Acid, add 3% by weight  to the liquid.
  • Sodium Alginate – An extract of seaweed used in the spherification bath that will gel in the presence of calcium ions.   Add 1% relative to the weight of the water.


Provides a less bitter taste in the end product when used in spherification in place of calcium chloride.

Will dissolve in fat.

Use for reverse spherification by adding this to the product you want to gel (3% by weight) and dropping a spoonful into a sodium alginate bath (1% Sodium Alginate to water).

Once the items are removed from the bath, the gelling process stops and the items can be stored in a bath of the base liquid (without the calcium lactate).

Reverse Spherification:

Begin with a flavourful liquid. 

Our range of flavour drops, floral waters can help get the flavour combination and strength just right.

Performance Colours will add dramatic impact.

Thickeners like Xanthan Gum or Ultratex can also be used to get the required consistency.

Add 3% by weight of calcium lactate. Whisk until dissolved, to speed up the process the mixture can be warmed up.  The salt will provide the calcium ions that trigger a skin to gel around the liquid.

Prepare Spherification Bath

Blend Sodium Alginate with cold distilled water to 1% volume.

Leave to hydrate (until the liquid is entirely clear)

Refrigerate until ready to use.


Forming the spheres

Hold a spoonful of the flavoured liquid just above the spherification bath and pour the liquid into the bath.  The liquid will fall to the bottom of the bath forming a sphere as it sinks. 

Using a Lotus or slotted spoon, stir the bath.  Within 30 seconds a durable membrane will form.

Transfer to a water bath to rinse.  Clean the spoon and transfer to a second rinsing bath.

Finally transfer to a holding bath of the flavoured liquid (without the calcium) to avoid the flavour of the spheres being diluted over time.


HInts & Tips

Can I use other calcium salts like Calcium Chloride or Calcium Lactate Gluconate? 

The following are some common calcium salts, and the percentage of each that is comprised of a calcium ion.

  • Calcium chloride, 36.1%
  • Calcium sulfate, 29.4%
  • Calcium lacate, 18.4%
  • Calcium gluconate lactate, 9.3%

So if you prepare a 1% calcium chloride solution, by weight it will be a 0.36% calcium solution. To prepare an equal calcium solution from calcium gluconate lactate, you need to use about four times more of that salt, since it only contains a quarter of the calcium.

Calcium chloride tastes bitter, but it can be rinsed off spheres created using direct spherification.


Flavoured Liquid Time- Savers


Why don’t my spheres sink?

This is usually because of trapped air bubbles in the flavoured liquid so removing the bubbles will solve the problem. 

It may also be because the flavoured liquid is less dense that the spherification bath.  To resolve, add something to the flavoured liquid to make it more dense, e.g. sugar.

Why has the spherification bath started to gel?

If the spherification bath is contaminated with Calcium from either the flavoured liquid or any other source, the calcium will begin to react with the alginate and cause the entire bath to start to gel.

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