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Calcium Lactate
Starts With
C
Usage
Flour Treatment Agents
Usage
Stabilizers
Usage
Thickeners
Usage
Acidity Regulators
Item #:
501009S
- Calcium lactate is a food additive that is commonly used in the culinary industry for various purposes. Here are some culinary usages for calcium lactate:
- Molecular gastronomy: Calcium lactate is often used in modernist cooking techniques, such as spherification, to create spheres or gels out of liquids. When added to a liquid containing sodium alginate, calcium lactate forms a gel around the liquid, creating a unique texture and presentation.
- Baking: Calcium lactate can be used as a leavening agent in baking recipes. It reacts with baking soda to release carbon dioxide gas, which helps baked goods rise.
- Cheese-making: Calcium lactate can be used as an alternative to calcium chloride when making cheese. It helps coagulate the proteins in milk and improve the texture of the cheese.
- Meat processing: Calcium lactate is sometimes used in meat processing to improve the texture and juiciness of the meat. It can also help extend the shelf life of processed meats.
- Fruit and vegetable processing: Calcium lactate can be added to fruits and vegetables during processing to help maintain their texture and firmness. It can also help prevent browning and discoloration.
- Pickling: Calcium lactate can be added to pickling brine to help keep pickles crisp and crunchy.
- Fermentation: Calcium lactate is sometimes used in the fermentation of vegetables, such as sauerkraut and kimchi, to help regulate the acidity and improve the texture of the fermented products.
- Calcium lactate is often preferred over calcium chloride because it is not as bitter.
- Bulk sizes available on request.
Additives
Starts With
C
Usage
Flour Treatment Agents,Stabilizers,Thickeners,Acidity Regulators
