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Special Ingredients Molecular Gastronomy Ingredients Calcium Lactate 50g and Sodium Alginate 50g

Special Ingredients Molecular Gastronomy Ingredients Calcium Lactate 50g and Sodium Alginate 50g by Amazon.co.uk

Price last update: 13/06/2025

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• HIGH QUALITY PREMIUM GRADE INGREDIENTS
• CAN BE USED TOGETHER FOR SPHERIFICATION AND REVERSE SPHERIFICATION
• USED BY MOLECULAR CHEFS FOR SPHERIFICATION
• CALCIUM LACATE 50g
• SODIUM ALGINATE 50g

Description

Special Ingredients is a company that supplies premium quality food ingredients and flavours to the trade throughout UK, Europe, and worldwide. The company has built a customer base to include some of the leading chefs, restaurants, producers, and foodies. Special Ingredients offers a wide range of innovative products in modernist cuisine. This essay explores Special Ingredients' molecular gastronomy ingredients, calcium lactate and sodium alginate. We'll also explore how calcium lactate and sodium alginate can be used for spherification and reverse spherification techniques.

Calcium Lactate: Calcium Lactate is a white, non-hygroscopic salt, that is a premium quality product, and an extract of lactic acid. It's used in spherification techniques, including caviar production, pearl, spaghetti, and sphere formation. It can also be used to coat fresh fruit and cantaloupes to keep them firm and extend their shelf life.

In terms of its functionality, Calcium Lactate works well in the production of caviar, pearls, spaghetti and spheres using spherification techniques. It can coat fresh fruit and vegetables to extend their shelf life by keeping them firm and adding to their freshness. It's also a recommended source of calcium, which is important for healthy bones. Calcium Lactate can be used to create a variety of innovative textures.

Sodium Alginate: Sodium Alginate is an extract of seaweed that's used by molecular chefs for spherification. It's a gelling agent that dilutes when cold with strong agitation and it can be used to create soft, firm, ambient and heat-resistant gels and to produce foams. Sodium Alginate is commonly used as a thickener, emulsifier, and texture Improver.

Sodium Alginate's functionality includes use in spherification and reverse spherification techniques. It can improve texture by forming soft or firm, heat-resistant gels. It can be used to thicken solutions and liquids and create foam. Sodium Alginate's gelling agent allows it to produce soft textures such as meringues. Sodium Alginate is a natural and safe gelling agent for use in a range of food products.

Merguez with Salt, Lemon and Olive Oil
Savory Sponge Pudding with Smoked Salmon, Feta and Spinach
Bruschetta with Tomatoes, Prosciutto, and Balsamic Glaze
Squid ink pasta with Seared Squid and Squid Ink Pesto sauce

Calcium Lactate and Sodium Alginate Recipes:

Recipe for salmon balls: In a frying pan, heat vegetable oil over medium heat. Add salmon flakes and cook until golden brown. In a bowl, mix together calcium lactate powder, sugar, lemon juice, salt, and water. Pour the mixture over the salmon mixture and cook until the salmon balls are formed and fully cooked. These salmon balls can be served as an appetizer.

Recipe for yoghurt spheres: Mix together sodium alginate and calcium lactate powder, along with salt and sugar. Slowly pour yoghurt while stirring to avoid lumps forming. Continue stirring until the mixture thickens, forming yoghurt spheres. These can be served chilled.

Recipe for rhubarb basil panna cotta: Mix together sodium alginate, calcium lactate, sugar, lemon juice, and rhubarb. Pour the mixture into a mold and set aside for at least two hours until it hardens. Once it hardens, remove from the mold and serve chilled.

Recipe for cuttlefish ink sauce: Heat olive oil in a frying pan over medium heat. Add garlic cloves until fragrant, and cook for a minute or two. Add cuttlefish ink, soda, garlic salt, and water to the frying pan. Bring the sauce to a simmer, cook until slightly thickened and remove from heat. Serve chilled.

Conclusion: Special Ingredients offers a wide range of high-quality food ingredients and flavours, including calcium lactate and sodium alginate, which can be used for various innovative applications, including spherification techniques. These ingredients' benefits are many and their versatility makes them ideal for modernist cuisine. Sodium Alginate and Calcium Lactate recipes are a great way to experiment with these ingredients, creating new textures and flavours.