Calcium lactate is one of the calcium salt used with sodium alginate in the process of spherification. Calcium lactate is preferred to calcium chloride as a source of calcium during spherification. These two salts usually prove to be very effective, but calcium chloride usually leaves a bitter taste to the spherified food, often even after rinsing.
One of the calcium salt used with sodium alginate in the process of spherification
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Country of Manufacture: China
About the Manufacturer
MOLECULE-R Flavors is a Montreal-based company founded in 2009 by two young gourmet entrepreneurs hungry for culinary innovations. The company aims to make a wide range of products and applications taken from molecular gastronomy accessible to amateur cooks.
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