The Gluconolactate Sosa is a blend of calcium gluconate and lactate specially designed to trigger the reaction with alginate during reverse spherification. It is ideal for enriching calcium in preparations low in this element, ensuring homogeneous and stable gelation.
Main characteristics
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Origin: food grade
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Form: white powder, neutral taste
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Recommended dosage: 20 g/kg
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Work: hot or cold
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Thermoreversibility: no
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Freezing: no
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Packaging: 500 g jar
Uses and applications
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Reverse spherification in molecular cuisine
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Liquid preparations low in calcium requiring gelling
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Compatible with any aqueous liquid (pH > 4)
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Suitable for drinks, fruit purées, sauces, or flavor bases
Instructions for use:
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Mix 20 g of Gluconolactate per kilo of preparation.
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Mix well.
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Dip into an alginate bath to form spheres.
Ingredients
Ingredients:
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Calcium lactate (E427) – acidity regulator
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Calcium gluconate (E578) – acidity regulator
Allergens: may contain traces of: egg, peanut, soy, milk, tree nuts, celery, mustard, sesame, sulfites.
Storage
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Store in a dry place (< 60% humidity)
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Ideal temperature: 15 to 25 °C
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Protected from light and odors
Key points
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Specially formulated for reverse spherification
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Allows enriching liquids low in minerals with calcium
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Professional use
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Neutral taste to preserve flavors
