Biozoon

Biozoon

Biozoon molecular gastronomy supplies, mixology ingredients & food texturizers available for Australia wide delivery.
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  • Calcium Lactate - Calazoon

    Calcium Lactate - Calazoon new sale
    Calcium Lactate - Calazoon
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    Calcium Lactate - Calazoon

    Product code: 6003
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    Calcium Lactate - Calazoon 400gr

    Calazoon contains calcium lactate and it is a food additive used with Algizoon and Iotazoon gelling agents, which need calcium to form firm gel structures. Calazoon has a very mild and pleasant taste. Dosage for Spherication:
    • Stir 4 level measuring spoons of Calazoon into 130 ml of cold water until it is completely dissolved
    • Drip a Algizoon solution into a bath of Calazoon solution by using a measuring spoon or syringe for producing gel spheres
    • The reverse spherification consists of dropping a Calazoon solution mixed, for example, with yogurt, in alginate bath
    • Depending on the calcium content in the raw product it might be not necessary to add Calazoon
    • Brand: Biozoon
    • Product of Germany
    • Weight: 400gr
    Calcium lactate is white crystalline salt made by the action of lactic acid on calcium carbonate. Calcium forms a thin membrane when in contact with sodium alginate and it is used in molecular gastronomy as a solidifier in spherication and reverse spherication. It is also commonly found as an ingredient in food. Calcium lactate can be found in aged cheeses, sugar-free food, and is also added to some fruits such as melons to keep them firm and extend their shelf life. Different recipes specify the use of different calcium salts. The three most common are calcium chloride, calcium lactate, and calcium lactate gluconate. Calcium chloride is 36% calcium, is inexpensive, and is very soluble in water, but has a terrible taste. Calcium lactate is 13% calcium, is more expensive, and is not nearly as soluble as calcium chloride, but it tastes much better. Calcium lactate gluconate, or calcium gluconate, is only 9% calcium, is much more expensive than the others, and is not very soluble - it needs to be dissolved in hot water, but is flavourless.

    Calcium lactate works much better than calcium chloride as a source of calcium during spherification. Both salts are very effective but calcium chloride usually leaves a bitter taste to the spherified food, often even after rinsing.

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