Calcium salt used with sodium alginate in the process of spherification.

​Table salt, or sodium chloride, is well known for its flavour-enhancing and preservative qualities, but in molecular gastronomy, calcium salts are used for gelling with sodium alginate. Three calcium salts, derivatives of three acids (lactic, gluconic, chloric), are usually used in molecular gastronomy. However, calcium lactate is more popular, since it leaves no aftertaste, whereas calcium chloride leaves a certain bitterness in the mouth, even after rinsing the spheres with water.

Did you know?

  • Calcium Lactate increases the remineralization of enamel when added to chewing gum containing xylitol.
  • It is found in many aged cheeses, where it is produced by bacteria during the aging process.
  • It is used as a firming agent for fresh-cut fruits and vegetables as well as processed fish to prevent the degradation of their texture.
  • It is prescribed to treat calcium deficiency and osteoporosis.