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Calcium Lactate (50g)
Calcium Lactate (50g)
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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.
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Did you know… Calcium lactate is a fast absorbed form calcium that can acts as a natural fever reducer, while helping white blood cells fight. During fever, as muscle tissue warms, calcium is leached from bones in a free unbound form called ionized calcium, 1/4 teaspoon of calcium lactate powder per 11.34kg in 10 ml honey water is perfect for administering.
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