Calcium Chloride

Calcium Chloride Chef Lab is a highly soluble source of calcium (E-509), essential in technical cuisine and molecular gastronomy.

It acts as a powerful activator of alginate gelation, allowing for fast and precise spherification. Its high solubility promotes an immediate reaction, forming stable and well-defined membranes. Due to its slightly bitter taste, rinsing is required after the spherification process.

FORMAT: 350 g

INGREDIENTS:

Calcium chloride (E-509). Highly soluble calcium salt used as a firming and gelling agent.

DOSAGE AND USE:

Use as a spherification agent in combination with alginate.

Recommended dosages:
Spherification bath: 5–10 g/L of water
Calcium enrichment in preparations: 1–3 g/kg

Dissolve in water to prepare the spherification bath. Add the alginate-based preparation and allow it to react until the sphere forms. Rinse afterwards in clean water to remove any excess flavour.

APPLICATIONS:

Direct spherification

Molecular and creative cuisine

Alginate-based preparations

Advanced texturization

Controlled gelation techniques