Calcium lactate and calcium gluconate increase stable calcium in food, especially for reverse spherification. Use within 2% suppresses the unique taste of calcium and does not damage the taste of the ingredients.
For Just Cooking(Spherification & ion gel) Texturizier type. Use of reverse sperifications.Consisting of high-grade calcium, it can be administered directly to food.
Maximum usage is not more than 2%, and at least 1%.