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Calcium Lactate

Calcium lactate is a calcium salt and is one of the most common ways to introduce calcium into mixtures. It is typically used with sodium alginate and other ingredients that require calcium.

Calcium lactate has a mild taste and can be used in both direct and reverse spherification.

Where to Buy Calcium Lactate

We always recommend, they have great service and are really good to work with (because of this, we do have an affiliate relationship with them). We also recommend purchasing calcium lactate from WillPowder and get larger quantities and bundles at .

Calcium Lactate Recipes and Articles

Chipotle Caviar and Crispy Pulled Pork Recipe

Develied eggs   pulled pork This recipe combines crispy pulled pork and savory deviled egg with a burst of spicy chipotle flavor into one of the more unique combinations. The crispy pulled pork can be used as a garnish for many dishes, and a topper for fish or salads.

Melon Soup Spheres Recipe

Cantaloupe melon soup party spheres This recipe makes fresh cantaloupe and honeydew melons into a simple flavorful soup, then turns it into little spheres that my guests can pop into their mouths. By using a modernist spherification technique and the modernist ingredients of calcium lactate and sodium alginate, you too can make a fun take on this favorite summer food!

Chipotle Caviar Recipe

Using miniature spheres, referred to as caviar, is a great way to add little bursts of flavor to dishes. Here we use a chipotle water but you can use the same technique on any liquid that doesn't contain calcium.

Sodium Alginate

Cantaloupe melon soup party spheres Sodium alginate is most well known for its use in spherification. It is a natural gelling agent taken from the cell walls of brown algae.

It easily disperses, hydrates, and gels in any temperature of liquid. Sodium alginate gels when it comes in contact with calcium. It also has many uses other than spherification such as thickening and general gelling. It works best in non-acidic mixtures.

Spherified Mango Ravioli Recipe

Alginate spheres mango One of the most interesting things in molecular gastronomy is spherification. Spherification is basically a process that seals a liquid in a jelly like membrane. There are several ways to accomplish this but in this article we will focus on the method of reverse spherification using calcium lactate and sodium alginate. When the calcium and the sodium alginate come in contact they form a membrane, encapsulating anything inside of it.