SOSA Gluconolactat can be used with Clorur and Alginate to create Spherification. This is a culinary process of mixing two salts, calcium gluconate and calcium lactate. This combination allows you to incorporate calcium into the liquid without adding any adverse flavour or odour.
- A mixture of powdered calcium lactate and calcium gluconate
- Odourless and tasteless – incorporate calcium into your creations without impacting taste
- Great for reverse enabling spherification of low calcium ingredients