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Molecular Gastronomy
Calcium Lactate - USA -
Calcium Lactate
is a white crystalline salt used as a solidifier in molecular gastronomy. It is one of the most common forms in which calcium is found. It is made by the action of lactic acid on calcium carbonate; also used as a baking powder. Calcium lactate is also often found in aged cheeses. Small crystals of it precipitate out when lactic acid is converted into a less soluble form by the bacteria active during the ripening process.
--- Many of our customers are often asking us about
Molecular Gastronomy recipes and blogs.
Following is a non-exhaustive list of blogs and websites where the subject is treated with knowledge, passion, and dedication (in alphabetical order):
A La Cuisine!
-
e Gullet Society
-
foodite
-
Hungry in Hogtown
-
khymos.org
---
Calcium Lactate
Re-sealable foil bag 16oz / 435gr.
#702916
$ 10.40
Shipping Weight: 2.00 lbs
Quantity Desired:
Calcium Lactate
Re-sealable foil bag 5lbs / 2.3kgs
#702980
$ 36.60
Shipping Weight: 6.00 lbs
Quantity Desired:
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