Molecular Gastronomy Reverse Spherification

Essential Additive
for World Class
Deserts and Meal
Preparation

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Molecular Gastronomy Reverse Spherification

Are you planning to add specification to your cooking techniques? From
artificial caviar to juice balls, carbonated mojito spheres to fruit spheres
and putting a skin on apple juice- the innovation and marvels of cooking
has brought us way ahead of time.

Calcium lactate is one important ingredient that you will need to
accomplish Molecular Gastronomy Reverse Spherification.

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Benefits of food grade calcium lactate

Some additives, reactants and catalysts have a peculiarly chemical
taste that destroys the entire preparation. Ensuring that you use
only food grade additives will let you stick by your original recipe
and prepare your classic dish with complete freedom, without the
need to worry about suppressing the taste or odor of the additive.

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Reverse Spherification

You can add this component to the consumable liquid of your choice
to fortify it and increase its content of calcium. These calcium ions
when added to the liquid react with sodium alginate. This helps in
creating gel coating on the outside to from the cover of the sphere.
This is essentially required for the process of reverse spherification,
which is a popular and unique technique used by various specialty
chefs.

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Cape Crystal Brands
18 Bank Street / Suite 1
Summit, NJ (New Jersey)

908-273-5600
[email protected]
www.capecrystalbrands.com

www.capecrystalbrands.com

www.capecrystalbrands.com