A versatile calcium salt used for molecular gastronomy, spherification, fortification, and texture improvement.

Key Benefits

• Essential partner for reverse spherification with sodium alginate

• Adds calcium to foods for fortification (juices, dairy, supplements)

• Improves texture in jams, jellies, and bakery items

• Neutral taste and high solubility in water

• Plant-based, gluten-free, non-GMO, Kosher (K)

• Available in 2-oz, 8-oz, and 16-oz packages

Properties

• Dietary: Gluten-Free, Vegan, Non-GMO, Kosher (K)

• Ingredient: 100% Pure Calcium Lactate (food grade)

• Allergens: None

• Documentation: COA | SDS | SPECs | Certificates

What It Does

Calcium Lactate is a calcium salt of lactic acid widely used in food science and molecular gastronomy. It reacts with sodium alginate to form stable gels, making it perfect for reverse spherification. Beyond modernist cuisine, it is also used for calcium fortification in beverages, improving crispness in pickles, and enhancing firmness in dairy and bakery products.

Calcium Lactate: The Professional’s Secret for Bitterness-Free Spherification

At Cape Crystal Brands, we believe the best molecular tools are the ones you can't taste. Calcium Lactate is our top recommendation for Reverse Spherification because it solves the biggest problem beginners face: the "metallic" or "salty" aftertaste left behind by cheaper alternatives like Calcium Chloride.

Why we use it in our Test Kitchen

In our own experiments with everything from espresso martinis to mango purée, we’ve found that Calcium Lactate is the "heart" of a successful service.

• Reverse Spherification Mastery: By dissolving it directly into your flavorful base, you "charge" the liquid with calcium.

• The Reaction: When dropped into a Sodium Alginate bath, the ions migrate outward to form a thin, durable skin.

• Expert Insight: Unlike direct spherification, these spheres won't turn into solid rubber balls if they sit for an hour; they stay liquid inside until the moment they are served.

The Cape Crystal Quality Difference

• Zero Bitterness: We source a 100% pure, food-grade powder so your delicate ingredients—like White Truffle Oil—don't lose their nuance.

• Dissolves in Cold Liquids: You don't need to boil your base to get this to incorporate. It whisked in smoothly for us even in chilled yogurt and fruit juices.

• High Stability: This is our "go-to" for high-alcohol cocktails and citrus juices where other salts might fail or cause clumping.

Chef’s Notes: Versatility Beyond the Sphere

We often get asked if this can be used for more than just "caviar." The answer is yes.

• Crispier Pickles: We add a pinch to our pickling brines to keep peppers and cucumbers snap-crisp.

• Fruit Preservation: A light dusting or dip in a dilute solution stops sliced apples and pears from browning during a long dinner service.

Troubleshooting: Avoid the "Tough Skin" Trap

If your spheres feel "leathery" or thick, you’ve likely over-cooked the reaction. In our kitchen, we’ve found the sweet spot is a submersion time of exactly 30 to 60 seconds. Crucial Step: Always have a "rinse bowl" of plain water next to your alginate bath. Rinsing immediately stops the gelling process and ensures that signature "pop" rather than a chewy bite.

Cape Crystal Brands Calcium Lactate (Food Grade)

$9.95

Popular Uses

• Reverse Spherification: Works with sodium alginate to create long-lasting flavor spheres

• Calcium Fortification: Adds dietary calcium to juices, dairy, and plant-based drinks

• Pickling: Enhances firmness of fruits and vegetables

• Baking: Improves dough strength and bread texture

• Dairy: Supports gel strength in yogurts and cheese

How to Use

• Spherification: Dissolve in the liquid you want to encapsulate before dipping into sodium alginate bath

• Typical dosage: 2%–5% by weight in reverse spherification; smaller amounts (0.1%–1%) for fortification or firmness applications

• Solubility: Dissolves easily in water; neutral taste

Pro Tips

• Use with Cape Crystal Sodium Alginate for reverse spherification (fruit caviars, ravioli, pearls).

• For pickles, dissolve calcium lactate in brine to keep vegetables crisp.

• In beverages, test dosage carefully to avoid precipitation.

Pair With

• Sodium Alginate — essential for reverse spherification

• Calcium Chloride — alternative calcium source for direct spherification

• Cape Crystal Modernist Kits — for precise molecular cooking experiments

Storage & Shelf Life

• Store sealed in a cool, dry place.

• Shelf life: up to 2 years in proper storage.

Why Cape Crystal

• Premium, food-grade calcium lactate trusted by chefs and food scientists

• Backed by documentation and consistent quality

• Perfect for both culinary creativity and food production needs

Frequently Asked Questions

Q: What is Calcium Lactate used for?
A: It’s widely used for reverse spherification with sodium alginate, calcium fortification, texture improvement in pickles and dairy, and baking applications.

Q: How much should I use for spherification?
A: Typically 2%–5% by weight in the liquid being encapsulated.

Q: Does it change the taste of foods?
A: No, calcium lactate is virtually flavorless and odorless.

Q: Is Calcium Lactate safe and food-grade?
A: Yes, Cape Crystal Calcium Lactate is 100% food-grade, gluten-free, vegan, and Kosher certified.

Q: What’s the difference between Calcium Lactate and Calcium Chloride?
A: Both provide calcium, but calcium chloride has a salty/bitter taste, while calcium lactate is neutral — making it better for foods and beverages.

Customer Reviews

⭐️⭐️⭐️⭐️⭐️ “Worked perfectly with sodium alginate for cocktail spheres — clean flavor and great texture.”
⭐️⭐️⭐️⭐️⭐️ “Added to pickling brine — veggies stayed crisp for weeks.”

Call to Action

Take your molecular gastronomy and food creations to the next level! Order Cape Crystal Brands Calcium Lactate today in 2-oz, 8-oz, or 16-oz packs.

Here are links to recipes using this ingredient:

RAINBOW CHOCOLATE BALLS - GLUTEN-FREE – Cape Crystal Brands