Food Grade Calcium Lactate (60g Tub)

 The Preferred Calcium Source for Reverse Spherification

Calcium Lactate is the ideal calcium source for alginate spherification. It supplies the calcium ions required to form the delicate gel membrane that creates liquid-centred spheres while avoiding the bitter, salty aftertaste associated with calcium chloride.

Its neutral flavour makes it the preferred choice for premium molecular gastronomy, allowing the natural taste of fruit juices, cocktails, dairy products and other flavoured liquids to remain unchanged.

Why Choose Calcium Lactate?

✔ Neutral taste with virtually no bitterness

✔ Ideal for reverse alginate spherification

✔ Highly soluble in water and flavoured liquids

✔ Produces clear calcium solutions

✔ Food Grade (E327)

✔ Suitable for professional and home molecular gastronomy

Typical Applications

• Reverse Spherification
• Molecular Gastronomy
• Cocktail Pearls
• Fruit Caviar
• Liquid-Centred Ravioli
• Popping Boba
• Fruit Juice Encapsulation
• Dairy Spherification

Typical Usage

For most reverse spherification recipes, Calcium Lactate is dissolved directly into the flavoured liquid at approximately 0.5–2% (5–20 g per litre) depending on the formulation. The prepared liquid is then immersed in a Sodium Alginate bath, where a delicate gel membrane forms around the outside while the centre remains liquid.

One 60 g tub is sufficient to prepare multiple batches of reverse spherification recipes.

Why Use Calcium Lactate Instead of Calcium Chloride?

While both ingredients supply calcium ions, Calcium Lactate is generally preferred whenever the flavoured liquid will be consumed directly.

Calcium Lactate

• Neutral flavour
• Minimal aftertaste
• Ideal for cocktails, fruit juices and desserts
• Premium reverse spherification ingredient

Calcium Chloride

• Stronger calcium source
• Distinct bitter, salty taste
• Commonly used for direct spherification baths
• Better suited where flavour transfer is not a concern

Learn Alginate Spherification

Whether you’re creating cocktail pearls, fruit caviar, bursting desserts or modernist cuisine, Calcium Lactate and Sodium Alginate work together to produce professional-quality liquid-centred spheres.

See our Alginate Spherification Tutorial for step-by-step instructions covering both Direct and Reverse Spherification techniques.