Calcium Lactate (50g)

Calcium Lactate: used to increase the calcium content of the main ingredient in Reverse Spherification. It provides a less bitter taste than calcium chloride when added to the main ingredient. It will dissolve in fat. It is traditionally used in foods as a baking powder and to make aged cheeses. It is often added to sugar-free foods to prevent tooth decay and to fresh cut fruit to keep it firm and extend shelf life.