Special Ingredients Calcium Lactate Powder 100g – Perfect for Spherification and Molecular Cooking – Suitable for Vegan, Vegetarian, Gluten Free – Premium Quality

Price: €14.95
(as of May 19, 2026 02:15:06 UTC – Details)


High Quality Calcium Lactate for Molecular Cooking
Our calcium lactate is a premium product extracted from lactic acid. It is perfectly suited to molecular cooking for making caviar, pearls, spaghetti and spheres using spherification techniques, and is often used in combination with sodium alginate.
Calcium lactate can also be used to coat fresh fruit and cantaloupe melons to firm them and extend shelf life. It is a non-hygroscopic, white salt, rich in calcium. It provides calcium salts in a soluble form, capable of reacting with alginate, gellan gum or certain types of carrageenans, thus allowing gelling without heating.
Advantages:

• Recommended for all spherification techniques (direct and reverse)
• Perfect for molecular cooking
• Suitable for Vegan, Vegetarian, Gluten Free and Non-GMO
• Can also be used for calcium enrichment

Directions for use:
Use 1-9% calcium lactate to provide calcium ions in a soaking bath for hydrocolloids that react with calcium, such as sodium alginate, gellan gum, carrageenan iota, carrageenan kappa and pectin.
Maximum solubility: 10g per 100ml
Ingredients:
Calcium lactate (E327)
Nutritional values per 100 g:

• Energy: 927 kJ / 222 kcal
• Fat: 0 g
• Carbohydrates: 62 g, of which sugars: 0 g
• Protein: 0.01 g
• Salt: 0 g

Preservation Tips:
Store in a dry, cool place away from direct light. Consume within 6 months after opening.

Is discontinued by manufacturer ‏ : ‎ No
Product Dimensions ‏ : ‎ 8 x 8 x 9 cm; 134 g
Manufacturer ‏ : ‎ Special Ingredients
ASIN ‏ : ‎ B014WXPW6W
Item model number ‏ : ‎ 5056191012174
Customer reviews: 4.3 4.3 out of 5 stars (147) var dpAcrHasRegisteredArcLinkClickAction; P.when(‘A’, ‘ready’).execute(function(A) { if (dpAcrHasRegisteredArcLinkClickAction !== true) { dpAcrHasRegisteredArcLinkClickAction = true; A.declarative( ‘acrLink-click-metrics’, ‘click’, { “allowLinkDefault”: true }, function (event) { if (window.ue) { ue.count(“acrLinkClickCount”, (ue.count(“acrLinkClickCount”) || 0) + 1); } } ); } }); P.when(‘A’, ‘cf’).execute(function(A) { A.declarative(‘acrStarsLink-click-metrics’, ‘click’, { “allowLinkDefault” : true }, function(event){ if(window.ue) { ue.count(“acrStarsLinkWithPopoverClickCount”, (ue.count(“acrStarsLinkWithPopoverClickCount”) || 0) + 1); } }); });
Calcium Lactate – Our premium calcium lactate powder is ideal for spherification and molecular cooking. A small amount is enough for accurate, professional results. Popular by great European chefs and cocktail bars!
Use – Perfect for molecular cooking, such as making caviar, beads, spaghetti or spheres, using direct or reverse spherification techniques. Frequently used in combination with sodium alginate.
Coating – Calcium lactate is also ideal for coating fresh fruit (such as melon cantaloupe). It strengthens the texture and extends their shelf life, allowing you to enjoy fresh and crunchy fruit for longer. Suitable for both professional and home use.
Specifications – Often purchased with sodium alginate. Suitable for vegans and vegetarians, gluten free and non-GMO. Store in a cool, dry place away from light. Consume within 6 months after opening.
Special Ingredients Europe – We develop the highest quality ingredients for chefs, pastry chefs, mixologists and cooking enthusiasts. Thanks to our expertise, they create innovative recipes worthy of Michelin stars.

Product summary

shift
+
ALT
+
D