{"product_id":"lattato-di-calcio-in-polvere-e327-sferificazione-molecolare","title":"Powdered Calcium Lactate - E327 - Molecular Spherification","description":"\u003ch1 data-end=\"275\" data-start=\"243\"\u003e\u003cem\u003e🧂 Calcium Lactate – E327\u003c\/em\u003e\u003c\/h1\u003e\n\u003cp data-end=\"372\" data-start=\"276\"\u003e\u003cstrong data-end=\"372\" data-start=\"276\"\u003eTechnical powdered ingredient, perfect for gelation, spherification, and stabilization\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch2 data-end=\"414\" data-start=\"379\"\u003e🧾 What is calcium lactate?\u003c\/h2\u003e\n\u003cp data-end=\"776\" data-start=\"415\"\u003eCalcium lactate is a crystalline salt derived from lactic acid, produced through a reaction with calcium carbonate or calcium hydroxide. It comes in the form of a white, odorless powder that dissolves easily in water. It is widely used in molecular cuisine, technical pastry-making, and industrial processes due to its versatility and neutrality.\u003c\/p\u003e\n\u003ch2 data-end=\"805\" data-start=\"783\"\u003e🍽️ What is it used for?\u003c\/h2\u003e\n\u003cp data-end=\"1065\" data-start=\"806\"\u003eIn gastronomy and technology, calcium lactate acts as a \u003cstrong data-end=\"913\" data-start=\"882\"\u003egelling activator\u003c\/strong\u003e, \u003cstrong data-end=\"932\" data-start=\"915\"\u003estabilizer\u003c\/strong\u003e, and \u003cstrong data-end=\"961\" data-start=\"935\"\u003etexture aid\u003c\/strong\u003e. It can be used alone or in combination with ingredients such as sodium alginate or pectin.\u003c\/p\u003e\n\u003ch2 data-end=\"1102\" data-start=\"1072\"\u003e🧪 Main applications\u003c\/h2\u003e\n\u003ch4 data-end=\"1135\" data-start=\"1104\"\u003e💧 Direct gelation\u003c\/h4\u003e\n\u003cp data-end=\"1351\" data-start=\"1136\"\u003eIt can be used to \u003cstrong data-end=\"1196\" data-start=\"1161\"\u003egel liquids directly\u003c\/strong\u003e, adjusting the consistency from soft to firm based on the dosage and conditions. It is ideal for spoon desserts, inserts, and translucent coatings.\u003c\/p\u003e\n\u003ch4 data-end=\"1377\" data-start=\"1353\"\u003e🔵 Spherification\u003c\/h4\u003e\n\u003cp data-end=\"1555\" data-start=\"1378\"\u003eCombined with sodium alginate, it enables the formation of edible spheres with a liquid interior. Thanks to its neutral flavor, it is suitable for infusions, juices, purées, and mixology.\u003c\/p\u003e\n\u003ch4 data-end=\"1588\" data-start=\"1557\"\u003e🥄 Texture and suspension\u003c\/h4\u003e\n\u003cp data-end=\"1752\" data-start=\"1589\"\u003eIt promotes the suspension of particles in liquids and the stability of mousses, creams, and sauces, contributing to a uniform result that is pleasing to the eye and palate.\u003c\/p\u003e\n\u003ch2 data-end=\"1780\" data-start=\"1759\"\u003e🌱 Other uses\u003c\/h2\u003e\n\u003cul data-end=\"2167\" data-start=\"1782\"\u003e\n\u003cli data-end=\"1927\" data-start=\"1782\"\u003e\n\u003cp data-end=\"1927\" data-start=\"1784\"\u003eAs a \u003cstrong data-end=\"1816\" data-start=\"1789\"\u003eprocessing aid\u003c\/strong\u003e in ice cream, sorbets, jams, fruit compotes, and fruit desserts (it promotes binding with natural pectin).\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1974\" data-start=\"1928\"\u003e\n\u003cp data-end=\"1974\" data-start=\"1930\"\u003eIn baking as a \u003cstrong data-end=\"1973\" data-start=\"1952\"\u003eleavening agent\u003c\/strong\u003e.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"2026\" data-start=\"1975\"\u003e\n\u003cp data-end=\"2026\" data-start=\"1977\"\u003eIn cheese production as a \u003cstrong data-end=\"2025\" data-start=\"2011\"\u003ecoagulant\u003c\/strong\u003e.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"2092\" data-start=\"2027\"\u003e\n\u003cp data-end=\"2092\" data-start=\"2029\"\u003eIn supplements as a \u003cstrong data-end=\"2068\" data-start=\"2049\"\u003ehighly absorbable source of calcium\u003c\/strong\u003e.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"2167\" data-start=\"2093\"\u003e\n\u003cp data-end=\"2167\" data-start=\"2095\"\u003eAs a \u003cstrong data-end=\"2120\" data-start=\"2100\"\u003epH regulator\u003c\/strong\u003e or stabilizer in beverages and liquid products.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-is-only-node=\"\" data-is-last-node=\"\" data-end=\"2551\" data-start=\"2392\"\u003e✨ \u003cstrong data-is-last-node=\"\" data-end=\"2551\" data-start=\"2394\"\u003eHarness the potential of calcium lactate to create innovative dishes, surprising textures, and stable preparations without compromising on flavor.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eArticle on molecular spherification with a SaporePuro recipe:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e\u003ca title=\"Sferificazione Molecolare Inversa SaporePuro con Lattato di Calcio e Alginato di Sodio\" href=\"https:\/\/saporepuro.com\/blogs\/ricette\/sferificazione-molecolare-con-alginato-di-sodio-e-lattato-di-calcio-ricetta-facile-online\"\u003ehttps:\/\/saporepuro.com\/blogs\/ricette\/sferificazione-molecolare-con-alginato-di-sodio-e-lattato-di-calcio-ricetta-facile-online\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eTHE IMAGES ARE FOR ILLUSTRATIVE PURPOSES ONLY; THEY MAY DIFFER FROM THE FINAL PRODUCT \u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e","brand":"SaporePuro","offers":[{"title":"250gr","offer_id":48199811957083,"sku":"SPLC250","price":14.3,"currency_code":"EUR","in_stock":true},{"title":"50gr","offer_id":48199811989851,"sku":"SPLC50","price":8.57,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0603\/5570\/7019\/files\/B08HM1JXWK.MAIN_cebb3f2a-2560-42cf-a9d9-56ddf6e235c9.jpg?v=1774179500","url":"https:\/\/saporepuro.myshopify.com\/en\/products\/calcium-lactate-in-powder-e327-molecular-spherification","provider":"SaporePuro","version":"1.0","type":"link"}