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.
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.
