SPHERIFICATION: CALCIUM LACTATE
Calcium lactate is a white crystalline salt made by the action of lactic acid on calcium carbonate; used in foods (as a baking powder) and given medicinally. Calcium lactate is 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.
Calcium lactate is added to sugar-free foods to prevent tooth decay. When added to chewing gum containing xylitol, it increases the re-mineralization of tooth enamel. It is also added to fresh-cut fruits to keep them firm and extend their shelf life.
Provides a less bitter taste in the end product when used in spherification in place of calcium chloride. Will dissolve in fat.
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